Smoky BBQ-Sauced Ribs
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Smoky BBQ-Sauced Ribs

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.


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

728 g

BBQ Pork Ribs, fully cooked

280 g

Sous Vide Potatoes

170 g

Coleslaw Cabbage Mix

170 g

Red Grapes

7 g


28 g

Walnuts, chopped

(Contains Walnuts)

28 g

Salad Topping Mix

(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

4 tbsp

BBQ Sauce

2 tbsp

Italian Dressing

(Contains Milk May contain Fish, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

Not included in your delivery

0.13 tsp


1 tbsp


0.13 tsp



Nutrition Values

Calories960 kcal
Fat55 g
Saturated Fat16 g
Carbohydrate78 g
Sugar50 g
Dietary Fiber7 g
Protein44 g
Cholesterol115 mg
Sodium1310 mg
Trans Fat0.5 g
Potassium1600 mg
Calcium225 mg
Iron6 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.


Parchment Paper
Baking Sheet
Measuring Spoons
Silicone Brush
Aluminum Foil
Large Non-Stick Pan
Large Bowl


  • 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.
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