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.
BBQ Pork Ribs, fully cooked(ContainsMustard/Moutarde)
Sweet Chili Sauce
Whole Grain Mustard(ContainsMustard/Moutarde)
Arugula and Spinach Mix
Salad Topping Mix(ContainsSoy/Soja, Peanut/Cacahuète)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the broiler to high. Wash and dry all produce. Halve tomatoes. Cut cucumber into 1/4-inch slices. Cut sweet potatoes into 1/2-inch 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, cucumber and carrots. Toss to combine. Set aside.
Remove ribs from packaging, then place on a foil-lined baking sheet. Broil ribs in the bottom of the oven until heated through, 14-15 min.**
While ribs broil, add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with garlic salt and pepper, then toss to coat. Broil sweet potatoes in the middle of the oven, flipping once, until tender and golden-brown, 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 and spinach mix and salad topping mix to the bowl with marinated veggies. Toss to combine. Divide ribs, sweet potatoes and salad between plates. Serve sweet chili-maple glaze on the side for dipping.