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.

Allergens:
Mustard
•Walnuts
•Soy
•Milk
•Sulphites

The quantities provided above are averages only.

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
DifficultyMedium

Ingredients

serving amount

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 May contain Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)

28 g

Salad Topping Mix

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

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)

6 g

Smoked Paprika-Garlic Blend

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

Not included in your delivery

0.13 tsp

Pepper*

1 tbsp

Oil*

0.13 tsp

Salt*

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Nutrition Values

Calories1140 kcal
Fat64 g
Saturated Fat19 g
Carbohydrate90 g
Sugar60 g
Dietary Fiber8 g
Protein56 g
Cholesterol150 mg
Sodium1510 mg
Trans Fat0.5 g
Potassium1850 mg
Calcium250 mg
Iron7 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.

Utensils

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

Cooking Steps

1
  • 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.
2
  • 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.**
3
  • Finely chop parsley.
  • Halve grapes.
4
  • 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.
5
  • 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.
6
  • Divide potatoes, ribs and cabbage mix salad between plates.
  • Sprinkle remaining salad topping over salad and remaining parsley over potatoes.
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