BBQ Pork Ribs
With Cheesy Mash and Kale Slaw
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!
728 g
BBQ Pork Ribs, fully cooked
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½ cup
White Cheddar Cheese, shredded
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460 g
Russet Potato
1 tbsp
White Wine Vinegar
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¼ cup
BBQ Sauce
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2 tbsp
Apricot Spread
1 unit
Gala Apple
113 g
Kale Slaw Mix
½ tsp
Sugar*
¼ cup
Milk*
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2 tbsp
Unsalted Butter*
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2 tbsp
Oil*
2.25 tsp
Salt*
¼ tsp
Pepper*
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 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.
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.
Add the kale slaw to large bowl with the apples and toss to combine. Season with salt and pepper.
Divide the ribs, cheesy mash and apple kale slaw between plates.
