BBQ-Sauced Pork Ribs
with Cheesy Potatoes and Spring Salad
A rib dinner in 35 minutes?!? It is possible! In this quick and easy dinner, fall-off-the-bone, BBQ-glazed ribs get paired with fluffy oven-roasted potatoes and sweet spring salad with 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
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
400 g
Yellow Potato
1 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
BBQ Sauce
(Contains Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk)
2 tbsp
Apricot Spread
(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
1 piece
Gala Apple
113 g
Spring Mix
28 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
0.13 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast potatoes in the bottom of the oven, until golden-brown, 18-20 min.
- Sprinkle cheese over potatoes. Return potatoes to the oven.
- Roast until cheese is melted and golden brown, 3-4 min.
- 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, core, then cut apple into 1/2-inch pieces.
- Whisk together apricot spread, vinegar, 1/2 tsp (1 tsp) sugar and 2 tbsp (4 tbsp) oil 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.
