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BBQ Pork Ribs and Chipotle Potatoes
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BBQ Pork Ribs and Chipotle Potatoes

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.

Preparation Time30 minutes


serving amount

728 g

BBQ Pork Ribs, fully cooked

(Contains Mustard)

280 g

Sous Vide Potatoes

113 g

Baby Tomatoes

56 g

Corn Kernels

113 g

Red Onion

56 g

Spring Mix

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

2 tbsp


(Contains Egg, Mustard)

2 tbsp

Ranch Dressing

(Contains Egg, Milk)

1 tsp

Garlic Salt

Not included in your delivery

1.5 tbsp


0.13 tsp


¼ tsp



Nutrition Values

Calories1360 kcal
Fat86 g
Saturated Fat24 g
Carbohydrate85 g
Sugar56 g
Dietary Fiber5 g
Protein63 g
Cholesterol195 mg
Sodium2300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Measuring Spoons
Silicone Brush
Aluminum Foil
Small Bowl
Large Non-Stick Pan
Large Bowl


Prep and roast potatoes

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.

Heat ribs

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.**

Cook corn

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.

Make chipotle mayo

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.

Make salad

Halve tomatoes. Add ranch dressing, spring mix, tomatoes and corn to a large bowl. Season with salt and pepper, then toss to coat.

Finish and serve

Divide ribs, potatoes and salad between plates. Drizzle chipotle mayo over potatoes, then sprinkle with feta.