Holiday Spiced Pork Ribs
with DIY Choc-Cinnamon Rolls
Warm Holiday spiced ribs get a kiss of holiday cheer! A sweet cranberry BBQ dipping sauce, tender-crisp green beans and creamy mash complete this holiday twist! Featuring an after-dinner dessert, make some chocolate cinnamon rolls to enjoy by the fire!
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
(Contains Mustard)
1 tbsp
Holiday Spice Blend
113 g
Whole Cranberries
¼ cup
Brown Sugar
170 g
Green Beans
6 tbsp
Sour Cream
(Contains Milk)
460 g
Russet Potato
7 g
Chives
28 g
Walnuts, chopped
(Contains Tree nuts)
1 piece
Orange
340 g
Puff Pastry
(Contains Gluten, Soy)
2 tsp
Ground Cinnamon
¼ cup
Semi-Sweet Chocolate Chips
(Contains Milk, Soy)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
2.25 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Instructions
Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 3-4 inches) in a large pot. (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 12-14 min. Meanwhile, thinly slice the chives. Juice the orange. Remove ribs from packaging and reserve excess BBQ sauce left over in package.
Heat a small pot over high heat. When hot, add 1 tbsp oil, then cranberries, orange juice and 1 tbsp brown sugar (dbl for 4 ppl). Once mixture is bubbling, cook, stirring occasionally, until thickened, 5-6 min. Remove from heat. Stir in reserved BBQ sauce. Set aside.
Pat the ribs dry with paper towels, then sprinkle over Holiday Spice Blend. Add ribs to a foil-lined baking sheet. Roast ribs in middle of oven, until heated through, 10-12 min.**
Cut stems off beans. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beans. Cook, stirring occasionally, until tender, 4-5 min. Season with salt and pepper.
When potatoes are fork-tender, drain and return to the same pot, off heat. Using a masher, mash in sour cream and chives until smooth (dbl for 4 ppl). Season with pepper. Divide the mash, ribs and beans between plates. Serve with cranberry BBQ sauce for dipping.
Before starting, preheat the oven to 400°F. Finely chop walnuts. Add cinnamon, walnuts, chocolate chips and remaining brown sugar to a small bowl. Stir to combine. Unroll the puff pastry (NOTE: 2 pastry for 4 ppl), then sprinkle over the sugar mixture, leaving 1/2-inch border on each long end. Starting at the long end, roll up the puff pastry to form a log. Cut into 8 even pieces (NOTE: 16 pieces for 4 ppl). Transfer each, cut-side up, to a lightly buttered 8x8-inch baking dish (NOTE: Use 9x13-inch for 4 ppl). Bake in middle of oven, until pastry is puffed and golden-brown, 28-30 min.
