Smoky BBQ-Sauced Ribs
with Grape-Cabbage Mix Salad and Parmesan Roast Potatoes
Get a stack of napkins ready and prepare to get a little messy! Smoked paprika adds depth of flavour to BBQ glazed, fall-off-the-bone ribs. Sweet and crisp grape-cabbage salad and umami-filled parmesan roast potatoes complete this simple, satisfying meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
728 g
BBQ Pork Ribs, fully cooked
(Contains: Mustard)
280 g
Sous Vide Potatoes
170 g
Coleslaw Cabbage Mix
170 g
Red Grapes
7 g
Parsley
28 g
Walnuts, chopped
(Contains: Walnuts)
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Peanuts, Milk, Egg, Sulphites, Sesame, Tree nuts, Gluten, Mustard)
Ā¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
4 tbsp
BBQ Sauce
2 tbsp
Italian Dressing
(Contains: Milk May contain traces of: Egg, Sulphites, Sesame, Mustard, Fish, Soy, Wheat, Crustaceans)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Peanuts, Milk, Sesame, Tree nuts, Mustard, Soy, Wheat)
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Pat potatoes dry with paper towels.
- Add potatoes, Parmesan and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and 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. Pat the ribs dry with paper towels, then sprinkle with Smoked Paprika-Garlic Blend. Brush BBQ sauce all over ribs.
- Roast ribs in the middle of the oven until warmed through, 12-14 min.**
- Finely chop parsley.
- Halve grapes.
- Heat a large non-stick pan over medium heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add Italian dressing, coleslaw cabbage mix, grapes, walnuts, half the parsley and half the salad topping mix to a large bowl. Season with salt and pepper, then toss to combine.
- Divide potatoes, ribs and cabbage mix salad between plates.
- Sprinkle remaining salad topping over salad and remaining parsley over potatoes.
