BBQ Pork Ribs and Chipotle Potatoes
with Tomato and Charred Corn Salad
On your plate tonight, succulent, tender BBQ pork ribs are paired with roasted potatoes and onions, feta and a sweet and smoky chipotle mayo drizzle! A mixed green salad with juicy baby tomatoes, charred corn and ranch adds even more bold personality to the meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
BBQ Pork Ribs, fully cooked
Sous Vide Potatoes
Feta Cheese, crumbled
(Contains Egg, Milk, Mustard, Soy)
(Contains Egg, Mustard)
(Contains Egg, Milk)
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut onion into 1/4-inch slices. Pat potatoes dry with paper towels. Add potatoes, onions, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until potatoes are warmed through and onions are tender-crisp, 14-16 min.
Meanwhile, remove ribs from packaging, reserving BBQ sauce in a small bowl. On a separate cutting board, cut rack of ribs in half, then season with salt and pepper. 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.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the corn (use all for 4 ppl). Cook, stirring occasionally, until lightly charred, 5-6 min. Season with salt and pepper. Remove from heat. Transfer corn to a plate to cool.
Meanwhile, add mayo, chipotle sauce, remaining garlic salt and 1 tbsp water (dbl for 4 ppl) to another small bowl. Season with pepper, then stir to combine.
Halve tomatoes. Add ranch dressing, spring mix, tomatoes and corn to a large bowl. Season with salt and pepper, then toss to coat.
Divide ribs, potatoes and salad between plates. Drizzle chipotle mayo over potatoes, then sprinkle with feta.