Sweet Chili and Maple Pork Ribs
Quick Spring Salad
Pre-cooked pork ribs make dinner a breeze to prepare and a treat to eat! We've pared these sticky maple ribs with sweet potato rounds and a bright crisp spring salad for a tasty, filling meal the whole family will enjoy!
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)
2 tbsp
Maple Syrup
¼ cup
Sweet Chili Sauce
1 tbsp
Whole Grain Mustard
(Contains Mustard)
56 g
Spring Mix
66 g
Cucumber
340 g
Sweet Potato
28 g
Salad Topping Mix
(Contains Soy)
113 g
Cherry Tomatoes
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce. Halve tomatoes. Slice cucumber into 1/4-inch thick rounds. Cut the sweet potatoes into 1/2-inch thick rounds.
Whisk together vinegar, mustard, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add tomatoes and cucumber. Toss to coat. Set aside.
Remove ribs from packaging and add to a foil-lined baking sheet. Roast ribs in the bottom of the oven, until heated through, 14-15 min.**
While the ribs roast, toss the sweet potato rounds and 1 tbsp oil (dbl for 4ppl) on another foil-lined baking sheet. Season with salt and pepper. Broil sweet potatoes, flipping once, in the middle of the oven until cooked through, 5-6 min per side.
While ribs heat, heat a small pot over medium-low heat. When hot, add sweet chili sauce and maple syrup. Cook, stirring often, until warmed through, 3-4 min.
Add spring mix and salad topping mix to the bowl with marinated tomatoes and cucumber. Toss together. Divide ribs, sweet potatoes and salad between plates. Serve with the sweet chili and maple glaze on the side, for dipping.
