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.
BBQ Pork Ribs, fully cooked(ContainsMustard/Moutarde)
Sweet Chili Sauce
Whole Grain Mustard(ContainsMustard/Moutarde)
Salad Topping Mix(ContainsSoy/Soja)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
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.