Cranberry BBQ-Sauced Ribs
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Cranberry BBQ-Sauced Ribs

Cranberry BBQ-Sauced Ribs

with Cheddar Roast Potatoes and Garlic Broccolini

Cranberries aren't just for desserts! Succulent pork ribs get smothered in a sweet, savoury and slightly tart cranberry BBQ sauce. Cheddar roasted potatoes and sautéed garlic broccolini and onions are the perfect sides in this delectable rib dinner.


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

728 g

BBQ Pork Ribs, fully cooked

280 g

Sous Vide Potatoes

170 g


1 unit(s)

Red Onion

7 g


¼ cup

Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

Cranberry Spread

(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1.5 tbsp


0.13 tsp



Nutrition Values

Calories800 kcal
Fat43 g
Saturated Fat15 g
Carbohydrate64 g
Sugar39 g
Dietary Fiber5 g
Protein40 g
Cholesterol120 mg
Sodium1490 mg
Trans Fat0.5 g
Potassium1350 mg
Calcium200 mg
Iron5 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Silicone Brush
Aluminum Foil
Large Non-Stick Pan


  • Pat potatoes dry with paper towels.
  • Add potatoes, cheese, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat.
  • Roast on the top of the oven for 14-16 min, flipping halfway through, until tender and golden-brown.
  • Meanwhile, remove ribs from packaging. Arrange ribs on a foil-lined baking sheet. Brush cranberry sauce all over ribs.
  • Roast ribs in the middle of the oven until warmed through, 12-14 min.**
  • Meanwhile, finely chop chives.
  • Peel, then cut onion into 1/4-inch slices.
  • Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and broccolini. Season pepper and remaining garlic salt. Cover and cook, tossing occasionally, until tender-crisp, 4-5 min.
  • Remove from heat.
  • Transfer onions and broccolini to a plate, then cover to keep warm.
  • Divide ribs, potatoes and veggies between plates.
  • Sprinkle chives over top potatoes.
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