BBQ-Sauced Pork Ribs
with Cheesy Potatoes and Spring Salad
Rib dinner in 35 minutes?!? It is possible! In this quick and easy dinner, fluffy, oven-roasted potatoes get paired with fall-off-the-bone BBQ-glazed ribs and spring salad with sweet apricot dressing.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
728 g
BBQ Pork Ribs, fully cooked
(Contains Mustard)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
280 g
Sous Vide Potatoes
1 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
BBQ Sauce
(Contains Mustard)
2 tbsp
Apricot Spread
1 unit
Gala Apple
113 g
Spring Mix
28 g
Salad Topping Mix
(Contains Soy, Peanuts)
Not included in your delivery
½ tsp
Sugar*
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Prepare a foil-lined baking sheet. Remove ribs from packaging. Arrange ribs on the foil-lined baking sheet. Brush BBQ sauce all over ribs. Roast ribs in the middle of the oven until warmed through, 14-16 min.**
Meanwhile, pat potatoes dry with paper towels. Halve potatoes. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Sprinkle cheese over potatoes. Roast potatoes in the bottom of the oven, until golden-brown and warmed through, 8-10 min.
Meanwhile, 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.
When ribs are almost done, add spring mix and salad topping mix to the bowl with apples. Season with salt and pepper, then toss to combine.
Divide ribs, cheesy potatoes and spring salad between plates.
