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Grilled Mango-Chipotle Ribs and Feta-Buttered Corn
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Grilled Mango-Chipotle Ribs and Feta-Buttered Corn

Grilled Mango-Chipotle Ribs and Feta-Buttered Corn

with Sweet Potatoes and Asparagus

Sticky, sweet and with a touch of heat, these ribs don't need all day to cook. All they need is a kiss on the grill! Grilled corn with crumbled feta, asparagus and charred flatbread make this the perfect meal.

Quick Prep

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

Preparation Time35 minutes


serving amount

728 g

BBQ Pork Ribs, fully cooked

(Contains Mustard)

2 unit

Corn on the Cob

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit


2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

4 tbsp

Mango Chutney

227 g


340 g

Sweet Potato

2 unit

Garlic, cloves

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1440 kcal
Fat71 g
Saturated Fat29 g
Carbohydrate137 g
Sugar85 g
Dietary Fiber11 g
Protein66 g
Cholesterol215 mg
Sodium1730 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
Medium Bowl
Small Bowl
Silicone Brush


Prep veggies

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Trim and discard the bottom 1 inch from asparagus.Cut lime into wedges.Peel, then grate garlic.Melt 2 tbsp (4 tbsp) butter in a small bowl, then stir in garlic. Set aside.Cut sweet potatoes lengthwise into 1/2-inch thick slices.Add sweet potatoes, asparagus and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine. Set aside.Arrange corn and asparagus on one side of an unlined baking sheet, then brush veggies with garlic butter.Season with salt and pepper.

Prep meat

Add chipotle sauce and mango chutney to another small bowl, then stir to combine. Set aside.Remove ribs from packaging and place on the other side of the baking sheet with corn. Discard packaging along with any sauce. Season ribs with salt and pepper.

Grill corn and sweet potatoes

Add corn and sweet potatoes to one side of the grill. Grill corn, turning occasionally, until tender, 12-14 min.Transfer to a plate and cover to keep warm.

Grill ribs

Meanwhile, add ribs to the other side of the grill. Close lid and grill, flipping once, until warmed through, 6-8 min per side.** Once ribs are warmed through, spoon chipotle-mango sauce over top. Cook until sauce thickens slightly, 1-2 min per side. Transfer back to the baking sheet with corn and cover to keep warm.

Grill asparagus

Once ribs and corn are finished, add asparagus to the grill. Grill, turning occasionally, until tender-crisp, 5-6 min. Transfer to the baking sheet with ribs, cover to keep warm.

Finish and serve

Slice ribs. Divide chipotle-mango ribs, asparagus, sweet potatoes and corn between plates. Squeeze a lime over corn, then sprinkle corn with feta.