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.
Ingredients
728 g
BBQ Pork Ribs, fully cooked
280 g
Sous Vide Potatoes
170 g
Broccolini
1 unit(s)
Red Onion
7 g
Chives
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Cranberry Spread
(May contain Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
