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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
728 g
BBQ Pork Ribs, fully cooked
(Contains: Mustard)
2 unit(s)
Russet Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Green Onion
1 unit(s)
Lime
1 unit(s)
Jalapeño
237 mL
Milk
(Contains: Milk)
1 cup
Cheddar Cheese, shredded
(Contains: Milk)
16 g
Mexican Seasoning
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
2 tbsp
Chipotle Sauce
(Contains: Mustard, Milk, Egg, Soy May contain traces of: Sesame, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, Fish, Egg, Gluten, Crustaceans)
9 g
Cornstarch
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, Fish, Egg, Crustaceans)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.**
- 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.
- 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.
- 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.
