Ingredients

1.

Pork ribs
3.5 lb
2.

Olive Oil
1.25 tsp
3.

Seasoned salt
2.5 tsp
4.

Chili powder
1 tsp
5.

Paprika
1.5 tsp
6.

Onion powder
0.5 tsp
7.

Garlic powder
0.5 tsp
8.

Thyme, dried
1 tsp
9.

Mustard powder
2 tsp
10.

Beef broth
0.75 cup
11.

Ketchup
1 tbsp
12.

Tomato paste
2 tbsp
13.

Worcestershire sauce
1 tsp
14.

Brown Sugar Replacement
1 tsp
15.

Cumin, ground
0.25 tsp
16.

Garlic powder
0.5 tsp
17.

Black pepper
0.25 tsp
18.

Bay leaf
0.25 g
19.

Butter, unsalted
0.5 tbsp
20.

Bacon
15 slice - 6" long
21.

Butter, unsalted
0.5 tbsp
22.

Cream Heavy Whipping
10 tbsp
23.

Shirataki Noodle
20 oz
24.

Almond milk
1.25 cup
25.

Monterey Jack cheese, natural
1.25 cup, shredded
26.

Cream cheese
5 oz
27.

Cheddar cheese
2.5 cup, shredded
28.

Avocado
17.5 oz
29.

Extra virgin olive oil
5 tbsp
30.

Lime juice, fresh
2.5 tsp
31.

Salt
0.25 tsp
32.

Onion
2.5 oz
33.

Jalapeno peppers, raw
1.25 oz
34.

Cilantro
5 tsp, chopped

Instructions

1.
*Please read the important note at the top of the recipe In advance, prepare a rack of pork ribs by patting it dry with a paper towel and then rubbing the olive oil into the flesh. Create a seasoning blend of seasoned salt, chili powder, paprika, onion powder, garlic powder, thyme, and mustard powder. Rub the seasoning mixture well into the top of the ribs and all over the sides. Rub just a small amount of the seasoning on the underside where there s less fat. Wrap the ribs in a single, well-secured layer of aluminum foil, and set them in your refrigerator to marinate for at least 6 hours. Overnight is best.
2.
The day you are cooking your ribs, make the barbecue sauce. Combine beef broth, ketchup, tomato paste, worcestershire, and brown sugar substitute in a pot over medium heat on your stove. Heat the sauce until the tomato paste can be stirred and mixed into the liquids. Add cumin, garlic powder, pepper, a whole bay leaf, and the butter to the pot. Let the butter melt and spices stew in the bubbling sauce while it reduces into a thicker consistency. Take the sauce off the heat to cool and thicken further (remove the bay leaf if necessary).
3.
Turn on an oven to preheat to 275 degrees. Place the wrapped ribs on a baking sheet to collect any drippings, and bake the ribs without any sauce for 2 hours (do not unwrap the foil). Next, turn the oven up to 350 degrees. Unwrap the ribs and spread just a thin layer over the top of the meat. Leave the ribs unwrapped, and cook for 2 more hours. Finally, brush the remaining sauce over the ribs, wrap the foil back over (you can add more foil now to ensure the ribs are covered), and bake them at 350 degrees for 3 hours or longer.
4.
While the ribs are in the oven, you can time the remainder of the recipe to complete with the ribs. Make the bacon chips by laying them flat on a non-stick baking sheet. Bake them in your oven at 350 degrees (they can share the same oven as the ribs) for 20 minutes or longer until they are crisp. Flip the bacon slices over halfway through cooking to get an even golden brown. When the bacon is cool, you can cut them into chips . Each serving gets an equivalent of 3 strips of bacon.
5.
Next, make the mac and cheese by melting butter in a pot over low heat on the stove. Add heavy cream and almond milk, and raise the heat until the pot is bubbling but not quite simmering. Stir the monterey jack cheese into the pot until it melts, then add softened cream cheese. Raise the heat some more, and continually stir the pot until the cream cheese breaks up and melts into the sauce. Reduce the heat to its lowest setting, and add drained shirataki noodles to the pot. After stirring the noodles into the sauce, add the shredded cheddar cheese and stir until you have a thick, melted, gooey mac and cheese.
6.
All you have to do is make a quick guacamole to go with your bacon chips. In a bowl, mash ripe avocado until it s smooth. Add extra virgin olive oil, lime juice, salt, minced onion, minced jalapeno, and minced cilantro to the bowl, stirring to combine the ingredients into guacamole. For each OMAD serving, include 4 ounces of bone-in cooked ribs (about 3 pieces), 5 ounces of guacamole with 3-strips worth of bacon chips, and 9 ounces of mac and cheese.