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BBQ Pork Ribs and Chipotle Potatoes

Name: BBQ Pork Ribs and Chipotle Potatoes with Tomato and Charred Corn Salad
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 728 g BBQ Pork Ribs, fully cooked; 350 g Yellow Potato; 56 g Corn Kernels; 113 g Red Onion; 56 g Spring Mix; ¼ cup Feta Cheese, crumbled; 2 tbsp Chipotle Sauce; 2 tbsp Mayonnaise; 2 tbsp Ranch Dressing; 1 tsp Garlic Salt; 1.5 tbsp Oil*; 0.13 tsp Salt*; ¼ tsp Pepper*; 95 g

with Tomato and Charred Corn Salad

4.4

(626)

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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.

Allergens:

Mustard

•Milk

•Egg

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

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

Calories1420 kcal

Fat86 g

Saturated Fat24 g

Carbohydrate98 g

Sugar55 g

Dietary Fiber6 g

Protein63 g

Cholesterol206 mg

Sodium2080 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.

Utensils

•Baking Sheet

•Parchment Paper

•Measuring Spoons

•Silicone Brush

•Aluminum Foil

•Small Bowl

•Large Non-Stick Pan

•Large Bowl

Cooking Steps

PDF

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.