Chipotle Pork Ribs
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Chipotle Pork Ribs

Chipotle Pork Ribs

with Spiced Potato Coins and DIY Queso Sauce

Our sticky ribs are a true flavour party with melted cheddar cheese and zesty lime added to the mix! Each bite is a delicious balance between sweet and smoky!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

728 g

BBQ Pork Ribs, fully cooked

(Contains Mustard)

460 g

Russet Potato

160 g

Sweet Bell Pepper

80 g


1 unit

Green Onion

1 unit


1 unit


237 mL


(Contains Milk)

1 cup

Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

Mexican Seasoning

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

1 tbsp


Not included in your delivery

2 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories1570 kcal
Fat81 g
Saturated Fat23 g
Carbohydrate117 g
Sugar61 g
Dietary Fiber7 g
Protein79 g
Cholesterol237 mg
Sodium1870 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
Measuring Spoons
Medium Bowl
Aluminum Foil
Small Bowl
Medium Pot
Measuring Cups


Prep and roast potato coins

Before starting, preheat the oven to 450F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Mexican Spice Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)


Meanwhile, core then cut pepper into 1/2-inch pieces. Thinly slice green onion. Zest, then juice half the lime. Cut remaining lime into wedges. Cut tomato into 1/2-inch pieces. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Combine cheese, cornstarch and remaining Mexican Seasoning in a medium bowl. Set aside.

Prep and roast ribs

Line a baking sheet with foil. Remove ribs from packaging. Cut ribs into 2 equal sections. (NOTE: For 4 ppl, cut each rack of ribs into 2 equal sections. You will have 4 sections total.) Arrange ribs on the foil-lined baking sheet. Season with salt and pepper. Add chipotle sauce and any remaining BBQ sauce from the rib package to a small bowl. Season with salt and pepper, to taste, then stir to combine. Spread chipotle rib sauce over top. Roast ribs in the top of the oven until warmed through, 13-15 min.**

Make chopped salad

Meanwhile, add peppers, tomatoes, green onions, lime zest, lime juice and 1/2 tbsp oil (dbl for 4 ppl) to another medium bowl. Season with salt and pepper, then stir to combine.

Make DIY queso sauce

When potato coins are almost done, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then jalapeños. Cook, stirring often, until tender, 1 min. Add milk, then bring to a simmer. Once simmering, add cornstarch-coated cheese. Return to a simmer. Cook, stirring constantly, until cheese melts and queso sauce thickens, 1-2 min. Remove from heat. Season with salt and pepper, to taste, then stir to combine. Cover to keep warm.

Finish and serve

Divide ribs, potato coins and chopped salad between plates. Divide DIY queso between bowls, then serve alongside for dipping. Squeeze a lime wedge over top, if desired.