HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGrilled BBQ Spiced Ribs
Grilled BBQ-Spiced Ribs

Grilled BBQ-Spiced Ribs

with Grilled Asparagus and Chive-Sour Cream Potatoes

Father's Day Special
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Happy Dad Day! To honour our favourite guy, we're celebrating everything BBQ with this rib dinner and all the fixings. It'll have the whole family licking their plates clean!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

728 g

BBQ Pork Ribs, fully cooked


1 tbsp

BBQ Seasoning


½ tsp

Garlic Salt

300 g

Yellow Potato

6 tbsp

Sour Cream


227 g


7 g


Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories780 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate65 g
Sugar32 g
Dietary Fiber6 g
Protein41 g
Cholesterol110 mg
Sodium1580 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Measuring Spoons
Small Bowl
Silicone Brush
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Thinly slice chives. Trim and discard bottom 1-inch from asparagus. Add asparagus, 1/2 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Set aside. Halve potatoes. Add potatoes and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to combine.


Remove ribs from packaging, reserving BBQ sauce in a small bowl. Add BBQ Seasoning to reserved BBQ sauce, then stir to comvine. Cut ribs in half, then season with salt and pepper.


Arrange potatoes on one side of the grill. Close lid and grill, flipping once, until tender, 22-24 min. Add ribs to the other side of the grill. Brush ribs all over with half the BBQ sauce mixture from the small bowl. Close lid and grill, flipping and brushing with remaining sauce halfway through, until warmed through 15-18 min.** When ribs are finished, transfer to a baking sheet, then cover to keep warm.


Place asparagus on the grill. Close lid and grill, flipping once, until tender-crisp, 5-7 min.


Meanwhile, add chives and sour cream to another small bowl. Season with salt and pepper, then stir to combine.


Divide ribs and potatoes between plates. Serve asparagus on the side. Dollop chive sour cream over potatoes.