This isn’t just a recipe. It’s an entire meal! In fact, it’s almost the exact replica of my lucky New Year’s Day meal, and I’ll tell you why here in just a moment. Today, we’re making Barbecue Ribs, Curried Potatoes, and Skinny Coleslaw.
Yes, friends, you may need to dip into your fit points or weeklies for this meal, or budget your breakfast and lunch, but sometimes your body needs some good, old-fashioned comfort food, and this is exactly what hits the spot for me.
Weight Watchers
WW Points: 9 Purple, 12 Blue, 12 Green
Just the Boneless Country Style Pork Ribs: 8 Purple, 8 Blue, 8 Green
Just the Curried Potatoes: 0 Purple, 3 Blue, 3 Green
Just the Skinny Coleslaw: 1 Purple, 1 Blue, 1 Green
Whisk
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Ingredients
For the ribs:
- Boneless Country-Style Pork Ribs: Boneless meat is always skinnier (lower points) than bone-in meat, so aim for a lean package of boneless country-style ribs.
- Vegetable Broth: Since we’re cooking these in the Instant Pot, we want them to still be fall-apart tender, and to get them that way, we want to make sure the ribs are fully submerged in a seasoned liquid. Vegetable broth gives these ribs a touch of added flavor while keeping them moist and tender as they cook. Since you don’t actually consume any of the vegetable broth, I only track enough on the WW app to make it 0 points.
- Dry Rub Seasoning: I used Chupacabra Ribnoxious Rib Rub. I used 3 Tbsp total, but I only track half of that because most of the rub gets left behind in the broth when the ribs are done cooking and the seasoning doesn’t actually get eaten.
For the Curried Potatoes:
- Russet Potatoes: You can use any kind of potatoes you like. I use Russet potatoes, but using another kind is not going to make a significant difference.
- Curry Powder: This gives the potatoes a rich, spicy flavor.
- Vegetable Broth: We’re using vegetable broth in place of oil for this recipe, just so the curry can stick nicely to the potatoes without sticking to the bottom of your pan.
- Peas and Carrots: I use frozen peas and carrots, but canned or fresh/cooked can be used as well. These are completely optional and can be subbed with other veggies of your choice. At New Year’s, I make this recipe with Black-Eyed Peas for good luck!
For the Skinny Coleslaw:
- Coleslaw Mix: You can make your own, but I like to keep things simple and use a pre-packaged bag.
- Light Mayonnaise: We’re using just a little bit of light mayonnaise to get the flavor of an un-skinny recipe.
- Plain Nonfat Greek Yogurt: We’re using the plain nonfat Greek yogurt to make the recipe skinny by cutting the amount of mayo without having to sacrifice the amount of dressing we get in the final result.
- Lemon Juice: This gives the dressing a touch of flavor.
- Apple Cider Vinegar: This gives the dressing a tangy punch of flavor.
- Dijon Mustard: This adds flavor and color to the recipe.
- Celery Seed: These are optional and add a hint of flavor to the recipe.
- Zero-Calorie Sweetener: I use monk fruit sweetener or stevia. Any zero-calorie sweetener will work or can be left out completely. If you like your coleslaw to have a sweet flavor, add it in, and if not, leave it out.
Barbecue Ribs, Curried Potatoes, and Skinny Coleslaw
WW Points: 9 Purple, 12 Blue, 12 GreenRibs: 8 Purple, 8 Blue, 8 GreenCurried Potatoes: 0 Purple, 3 Blue, 3 GreenSkinny Coleslaw: 1 Purple, 1 Blue, 1 Green
Equipment
- Instant Pot
- Skillet
Ingredients
The Ribs
- 2 lb country style pork ribs (boneless)
- 3 Tbsp rib rub
- 32 oz vegetable broth
The Curried Potatoes
- 3 medium Russett potatoes (cubed)
- 3 Tbsp curry powder
- ½ cup vegetable broth
- 1 cup frozen peas and carrots
The Skinny Coleslaw
- 16 oz coleslaw mix
- ¼ cup light mayonnaise
- ¼ cup plain nonfat Greek yogurt
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- ½ tsp celery seed
- 1 tsp monk fruit sweetener or stevia (granulated)
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Instructions
Cooking the Ribs
- Place the ribs in a bowl and toss with 2-3 Tbsp of rib rub of your choice. Once coated well, place the ribs in a 6-quart Instant Pot. Pour vegetable broth over the ribs so that they are fully submerged. Add water if needed to ensure they are fully beneath the liquid. Secure the lid and cook on meat/stew setting for 45 minutes. Slow release for another 15-20 minutes. Divide the ribs 6 ways.2 lb country style pork ribs, 3 Tbsp rib rub, 32 oz vegetable broth
Cooking the Curried Potatoes
- Add cubed potatoes to a pot and fill with water to cover potatoes. Heat over the stove on medium to medium-high heat until potatoes are fork tender. Drain water.3 medium Russett potatoes
- In a large skillet on medium heat, spray with nonstick cooking spray and add potatoes. Stir in 3 Tbsp of curry powder, 1/2 cup vegetable broth, and 1 cup frozen peas and carrots until mixed well. Add salt and pepper to taste.3 Tbsp curry powder, 1 cup frozen peas and carrots, ½ cup vegetable broth
The Coleslaw
- In a small to medium sized bowl, combine the light mayonnaise, plain nonfat Greek yogurt, lemon juice, apple cider vinegar, dijon mustard, celery seed, and zero calorie sweetener (I use monk fruit or stevia), and mix.¼ cup light mayonnaise, ¼ cup plain nonfat Greek yogurt, 1 Tbsp lemon juice, 1 Tbsp apple cider vinegar, 1 Tbsp dijon mustard, 1 tsp monk fruit sweetener or stevia, ½ tsp celery seed
- Store in a separate container until ready to eat the coleslaw. When ready to eat, pour sauce over coleslaw and mix well.16 oz coleslaw mix
Video
Nutrition
Nutrition Facts
Barbecue Ribs, Curried Potatoes, and Skinny Coleslaw
Serving Size
1 serving
Amount per Serving
Calories
358
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
75
mg
25
%
Sodium
888
mg
39
%
Potassium
1026
mg
29
%
Carbohydrates
33
g
11
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
25
g
50
%
Vitamin A
2710
IU
54
%
Vitamin C
53
mg
64
%
Calcium
120
mg
12
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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