Name: Smoked BBQ Ribs with Tangy Slaw
Prep time: 15 min
Cook time: 250 min
Total time: 265 min
Yield: 1 serving
Ingredients: 4 oz Baby back ribs; 1 tsp Smoked paprika; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Mustard powder; 1 tbsp Apple cider vinegar; 2 tbsp Sugar-free BBQ sauce; 1.5 cup Shredded cabbage; 0.25 cup Shredded carrots; 0.25 cup Non-fat Greek yogurt; 1 tsp Dijon mustard; 1 tsp Lemon juice

Nutrition

Per serving

434 calories

Protein: 32g; 28% of calories
Carbs: 20g; 18% of calories
Fat: 26g; 53% of calories

Instructions

Prep 15 min · Cook 4 hr 10 min

Preheat your smoker or pellet grill to 225°F (107°C).
In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, black pepper, and mustard powder to create the dry rub.
Remove the silver skin membrane from the back of the ribs and coat all sides thoroughly with the spice mixture.
Place the ribs on the smoker grate and cook undisturbed for 3 hours to develop a flavorful bark.
Lightly spritz the ribs with apple cider vinegar, wrap them tightly in butcher paper or foil, and return to the smoker for 1 hour until the meat is tender.
While ribs finish, whisk together the Greek yogurt, Dijon mustard, and lemon juice in a large bowl.
Fold in the shredded cabbage and carrots, then refrigerate the slaw to let the flavors meld.
Carefully unwrap the ribs, brush with the sugar-free BBQ sauce, and let them rest for 10 minutes before slicing and serving alongside the chilled slaw.

Nutrition

Ingredients

Instructions

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