HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Chili Maple Pork Ribs
Sweet Chili-Maple Pork Ribs

Sweet Chili-Maple Pork Ribs

with Sweet Potatoes and Salad

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Pre-cooked pork ribs make dinner a breeze to prepare and a treat to eat! We've paired these sticky maple ribs with sweet potato rounds and a crisp arugula-spinach 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.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

728 g

BBQ Pork Ribs, fully cooked


2 tbsp

Maple Syrup

¼ cup

Sweet Chili Sauce

1 tbsp

Whole Grain Mustard


56 g

Arugula and Spinach Mix

56 g

Carrot, julienned

340 g

Sweet Potato

28 g

Salad Topping Mix


113 g

Baby Tomatoes

1 tbsp

Red Wine Vinegar


Not included in your delivery

½ tsp


3 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1050 kcal
Fat53 g
Saturated Fat14 g
Carbohydrate107 g
Sugar71 g
Dietary Fiber8 g
Protein39 g
Cholesterol105 mg
Sodium1110 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Measuring Spoons
Baking Sheet
Aluminum Foil
Small pot
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce. Halve tomatoes. Cut 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 carrot. Toss to combine. 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 ribs roast, add sweet potato rounds and 1 tbsp oil (dbl for 4ppl) to another baking sheet. Season with salt and pepper, then toss to coat. Broil sweet potatoes in the middle of the oven, flipping once, until cooked through, 5-6 min per side.


While sweet potatoes broil, 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 arugula-spinach and salad topping mix to the bowl with marinated tomatoes and carrot. Toss to combine. Divide ribs, sweet potatoes and salad between plates. Serve with sweet chili-maple glaze on the side for dipping.