Balsamic Glazed Pork Ribs
with Loaded Roasted Potatoes and Creamy Slaw
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
728 g
BBQ Pork Ribs, fully cooked
170 g
Coleslaw Cabbage Mix
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
2 tbsp
White Wine Vinegar
7 g
Chives
2 unit(s)
Russet Potato
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
28 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Balsamic Glaze
Not included in your delivery
1 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Cut potatoes into 1/2-inch thick wedges. Toss the potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 21-23 min. When the potatoes are tender, sprinkle over the cheddar cheese. Return to the oven. Cook, until the cheese is melted, 3-4 min.
While the potatoes roast, arrange ribs on a foil-lined baking sheet, reserving the sauce in the packaging. Season the ribs with salt and pepper. Set aside. Add the reserved sauce from the packaging to a small pot. Cook, over medium heat, until slightly reduced, 5-6 min.
Cook the ribs in the top of the oven, until warmed through, 10-12 min.** When the sauce has thickened, remove from heat and stir in 1 tbsp balsamic glaze (dbl for 4 ppl). Season with salt and pepper.
While the ribs cook, finely chop the chives. Whisk together the mayo, 1 tbsp vinegar and 1 tsp sugar in a large bowl. Add the slaw mix and salad topper. Toss to combine. Season with salt and pepper.
Brush the ribs with the balsamic BBQ sauce. Divide the cheesy potatoes between plates. Dollop over the sour cream and sprinkle over the chives. Divide the ribs and creamy slaw between plates.