Barbecue Ribs, Curried Potatoes, and Skinny Coleslaw

WW Points: 9 Purple, 12 Blue, 12 Green

Ribs: 8 Purple, 8 Blue, 8 Green

Curried Potatoes: 0 Purple, 3 Blue, 3 Green

Skinny Coleslaw: 1 Purple, 1 Blue, 1 Green

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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

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

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

Nutrition

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