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.
Sweet Chili Sauce
(Contains Egg, Milk)
Arugula and Spinach Mix
Salad Topping Mix
(Contains Soy, Peanuts)
BBQ Pork Ribs, fully cooked
Not included in your delivery
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.