4 Servings | 10 Minutes Prep Time | 4-8 Hours Minutes Total Time

Ingredients

3 Lbs. Pork Back Ribs

1 Bag of Precut Coleslaw (16 oz OR shred up carrots and cabbage)

¼ Cup Almond Milk (unsweetened)

¼ Cup Mayonnaise

¼ Cup Heavy Cream

½ Lemon Juice

1 ½ Tbsp Apple Cider Vinegar

Spices: Salt, Pepper & Onion Salt/Powder

Seasonings for the Rib Dry Rub (you can double this if making more ribs):

2 Tbsp Himalayan Salt or Sea Salt

1 Tbsp Granulated Garlic or Garlic Powder

1 Tbsp Onion Salt or Onion Powder

1 Tbsp Ground Paprika or Smoked Paprika

1 Tbsp Cumin

1 Tbsp Black Pepper

1-2 Tbsp Sweetener (I used Pyure Organic Stevia)

Some butter to coat the crockpot.

Directions

Lay out the ribs on a cutting board.
Add all seasoning for the dry rub into a bowl and mix well.
Pat the rub onto the ribs and literally rub it in.
Coat some butter onto the bottom of the crockpot and a little on the sides.
Place the ribs standing up and in a circle around the bowl.
Cook on low for 8 hours or high for 4 hours (I do the slow version and do this in the morning).
Put slaw mix into a big bowl.
Throw in milk, mayo, heavy cream and vinegar.
Juice the lemon on top and add slaw seasoning to your liking, mix well.
Place slaw into the fridge while you remove the ribs from the crockpot onto a plate or cutting board (clean the one you used earlier before using again- duh!)
Plate and Enjoy!

Notes:

Rib Servings: 3 Lbs. should come out to 4 servings of 4-5 ounces of meat when cooked and taken off the bones- the meat will fall off the bones.

Slaw Servings: The completed mix should make bout 4-5 cups.

Extra Carbs: Come from the sweetener added to the dry rub, up to you to use. Sugar helps the meat to caramelize.

Nutritional Info Per Serving: (for the ribs)
36g Fat
5g Net Carbs (from the sweetener)
16g Protein
360-400 Calories

Nutritional Info Per Serving: (for the slaw)
13g Fat
3g Net Carbs
1g Protein
150 Calories