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BBQ Pork Ribs

BBQ Pork Ribs

With Cheesy Mash and Kale Slaw

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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!

Allergens:Mustard/MoutardeMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

728 g

BBQ Pork Ribs, fully cooked

(ContainsMustard/Moutarde)

½ cup

Aged White Cheddar Cheese, shredded

(ContainsMilk/Lait)

460 g

Russet Potato

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

¼ cup

BBQ Sauce

(ContainsMustard/Moutarde)

2 tbsp

Apricot Spread

1 unit

Gala Apple

113 g

Kale Slaw Mix

Not included in your delivery

½ tsp

Sugar*

¼ cup

Milk*

(ContainsMilk/Lait)

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4937 kJ
Calories1180 kcal
Fat62 g
Saturated Fat26 g
Carbohydrate111 g
Sugar60 g
Dietary Fiber7 g
Protein46 g
Cholesterol165 mg
Sodium1300 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Peeler
Measuring Spoons
Baking Sheet
Silicone Brush
Aluminum Foil
Large Bowl
Whisk
Potato Masher
Strainer
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

While ribs warm, core, then cut the apple into 1/2-inch pieces. Whisk together the apricot jam, vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add the apples and toss to coat. Set aside.

4

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 cheese, then season with salt and pepper.

5

Add the kale slaw to large bowl with the apples and toss to combine. Season with salt and pepper.

6

Divide the ribs, cheesy mash and apple kale slaw between plates.