BBQ Pork Ribs
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
BBQ Pork Ribs

BBQ Pork Ribs

with Loaded Potatoes and Creamy Kale Slaw

Allergènes:
Oeuf
Moutarde
Lait
Soya

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

728 g

Côtes levées de porc BBQ, entièrement cuites

170 g

Mélange pour salade de chou

2 cs

Mayonnaise

(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)

2 cs

Vinaigre de vin blanc

7 g

Ciboulette

2 pièce(s)

Pomme de terre Russet

½ tasse(s)

Cheddar, râpé

(Contient Lait)

1 pièce(s)

Crème sure

28 g

Garniture de salade

(Contient Soya Peut contenir Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame)

2 cs

Glaçage balsamique

Pas inclus dans votre livraison

1 cc

Sucre*

2 cs

Huile*

¼ cc

Sel et Poivre*

sideBannerName

Informations nutritionnelles

Énergie (kcal)1090 kcal
Graisses65 g
dont saturés20 g
Glucides84 g
dont sucres38 g
Fibres5 g
Protéines46 g
Cholestérol145 mg
Sel1000 mg
Gras Trans0.5 g
Potassium1700 mg
Calcium300 mg
Fer5 mg

Ustensiles

Papier sulfurisé
Plaque de cuisson
Cuillères à mesurer
Papier aluminium
Grand bol
Fouet
Pinceau à pâtisserie en silicone

Instructions

1

Cut potatoes into 1/2-inch thick wedges. Toss the potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 21-23 min. When the potatoes are tender, sprinkle over the cheddar cheese. Return to the oven. Cook, until the cheese is melted, 3-4 min.

2

While the potatoes roast, arrange ribs on a foil-lined baking sheet, reserving the sauce in the packaging. Season the ribs with salt and pepper. Set aside. Add the reserved sauce from the packaging to a small pot. Cook, over medium heat, until slightly reduced, 5-6 min.

3

Cook the ribs in the top of the oven, until warmed through, 10-12 min.** When the sauce has thickened, remove from heat and stir in 1 tbsp balsamic glaze (dbl for 4 ppl). Season with salt and pepper.

4

While the ribs cook, finely chop the chives. Whisk together the mayo, 1 tbsp vinegar and 1 tsp sugar in a large bowl. Add the slaw mix and salad topper. Toss to combine. Season with salt and pepper.

5

Brush the ribs with the balsamic BBQ sauce. Divide the cheesy potatoes between plates. Dollop over the sour cream and sprinkle over the chives. Divide the ribs and creamy slaw between plates.