BBQ Pork Ribs and Chipotle Potatoes
with Tomato and Charred Corn Salad- Mustard
- Milk
- Egg
- Soy
On your plate tonight, tender BBQ pork ribs are paired with feta, roasted potatoes and onions, along with 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.
Ingredients
728 g
BBQ Pork Ribs, fully cooked
(Contains: Mustard)
350 g
Yellow Potato
56 g
Corn Kernels
113 g
Red Onion
56 g
Spring Mix
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 tbsp
Chipotle Sauce
(Contains: Mustard, Milk, Egg, Soy)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg)
2 tbsp
Ranch Dressing
(Contains: Milk, Egg)
1 tsp
Garlic Salt
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
95 g
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut onion into 1/2-inch slices.Cut potatoes into 1/2-inch wedges.Add potatoes, onions, half the garlic salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
Meanwhile, remove ribs from packaging, reserving BBQ sauce in a small bowl. Cut rack of ribs in half, then season with salt and pepper.Arrange on a foil-lined baking sheet. Brush BBQ sauce all over ribs.Roast 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 (1 tbsp) oil, then half the corn (use all for 4 ppl). Cook, stirring occasionally, until lightly charred, 4-5 min. Season with salt and pepper.Remove from heat.Transfer to a plate to cool.
Meanwhile, add mayo, chipotle sauce, remaining garlic salt and 1 tbsp (2 tbsp) water to another small bowl. Season with pepper, then stir to combine.
Cut tomatoes into 1/4-inch pieces.Add ranch dressing, spring mix, tomatoes and corn to a large bowl. Season with salt and pepper, then toss to combine.
Divide BBQ pork ribs, potato wedges and charred corn salad between plates.Drizzle chipotle mayo over potatoes, then sprinkle with feta.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty ribs and flavorful sauces, though some found the BBQ sauce too spicy.
- Ease of prep: Customers appreciated the quick cooking time and ease of preparation, especially with pre-cooked components.
- Suggestions: Consider wrapping ribs in foil to prevent burning; some preferred the potatoes without chipotle sauce.
- Portions: Several reviewers mentioned generous portions, though a few wanted more ribs for larger families.
- Texture: Some found the pre-cooked potatoes had an unusual texture; ribs were tender for most, but tough for others.
