Sweet Chili-Maple Pork Ribs
with Sweet Potatoes and Salad
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.
Ingredients
2 tbsp
Maple Syrup
4 tbsp
Sweet Chili Sauce
2 tbsp
Ranch Dressing
(Contains Egg, Milk)
56 g
Arugula and Spinach Mix
56 g
Carrot, julienned
340 g
Sweet Potato
28 g
Salad Topping Mix
(Contains Soy, Peanuts)
113 g
Baby Tomatoes
66 g
Mini Cucumber
1 tsp
Garlic Salt
728 g
BBQ Pork Ribs, fully cooked
(Contains Mustard)
Not included in your delivery
2 tbsp
Oil*
0.06 cup
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Halve tomatoes. Cut cucumber into 1/4-inch rounds. Cut sweet potatoes into 1/2-inch rounds.
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.**
Meanwhile, 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.
Meanwhile, 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, carrots, cucumbers, tomatoes, salad topping mix and ranch dressing to a large bowl. Season with salt and pepper, then toss to combine. Divide ribs, sweet potatoes and salad between plates. Serve sweet chili-maple glaze on the side for dipping.
