BBQ Pork Ribs
with Cheesy Mash and Kale Salad- Mustard
- Milk
- Sulphites
- Soy
- Peanuts
Rib dinner in 35 minutes?!? 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!
Ingredients
728 g
BBQ Pork Ribs, fully cooked
(Contains: Mustard)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
460 g
Russet Potato
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
4 tbsp
BBQ Sauce
(Contains: Mustard)
2 tbsp
Apricot Spread
1 unit
Gala Apple
56 g
Kale, chopped
28 g
Salad Topping Mix
(Contains: Soy, Peanuts)
56 g
Baby Spinach
Not included in your delivery
½ tsp
Sugar*
¼ cup
Milk*
(Contains: Milk)
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until potatoes are fork-tender, 10-12 min.
While potatoes cook, remove ribs from packaging. Arrange ribs on a foil-lined baking sheet. Brush BBQ sauce all over ribs. Roast ribs in the middle of the oven until warmed through, 12-14 min.**
While ribs warm, core, then cut apple into 1/2-inch pieces. Whisk together apricot spread, vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add apples, then toss to coat. Set aside.
Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter and 1/4 cup milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, then stir in cheese.
Add kale, baby spinach and salad topping mix to the large bowl with apples. Season with salt and pepper, then toss to combine.
Divide ribs, cheesy mash and kale salad between plates.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Ribs were delicious and tender, though some found the BBQ sauce too spicy or tangy. The apricot dressing was a hit for many, but too sweet for others.
- Ease of prep: Customers appreciated how easy and quick the meal was to prepare, with pre-cooked ribs simplifying the process.
- Suggestions: Consider reducing the BBQ sauce amount or serving it on the side. Add feta to the salad for a salty contrast to the sweet dressing.
- Portions: Some felt the portion size was perfect, while others wished for larger servings, especially of the ribs.
- Sides: The cheesy mashed potatoes were creamy and delicious; the kale salad received mixed reviews, with some preferring other greens.
