Rib dinner in 35 mins?!? Layers of creamy, cheesy potatoes get topped with fall-off-the-bone bbq-glazed ribs and a kale salad with sweet apricot dressing. Simple, convenient, and delicious!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Smoked Cheddar Cheese, shredded(ContainsMilk/Lait)
White Wine Vinegar(ContainsSulphites/Sulfite)
BBQ Sauce(ContainsMustard/Moutarde, Sulphites/Sulfite)
Kale Slaw Mix
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.
While the potatoes cook, remove ribs from packaging. Arrange the ribs on a foil-lined baking sheet. Brush the bbq sauce all over ribs. Roast the ribs in the middle of the oven until warmed through, 12-14 mins.**
While ribs cook, core, then cut the apple into 1/2-inch pieces. Whisk together the apricot jam, vinegar, 1/2 tsp sugar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add the apples and toss to coat. Set aside.
Drain and return the potatoes to the same pot. Add 2 tbsp butter and 1/4 cup milk (dbl both for 4 ppl). Using a masher, mash together until creamy. Stir in the smoked cheddar. Season with salt and pepper.
Add the kale slaw to large bowl with the apples and toss to combine. Season with salt and pepper.
Divide the ribs, mash and apple kale slaw between plates.