Balsamic Glazed Pork Ribs

Name: Balsamic Glazed Pork Ribs with Loaded Roasted Potatoes and Creamy Slaw
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 728 g BBQ Pork Ribs, fully cooked; 170 g Coleslaw Cabbage Mix; 2 tbsp Mayonnaise; 2 tbsp White Wine Vinegar; 7 g Chives; 2 unit(s) Russet Potato; ½ cup Cheddar Cheese, shredded; 1 unit(s) Sour Cream; 28 g Salad Topping Mix; 2 tbsp Balsamic Glaze; 1 tsp Sugar*; 2 tbsp Oil*; ¼ tsp Salt and Pepper*

with Loaded Roasted Potatoes and Creamy Slaw

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Allergens:

Mustard

•Egg

•Milk

•Soy

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

728 g

BBQ Pork Ribs, fully cooked

(Contains Mustard)

170 g

Coleslaw Cabbage Mix

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

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 Egg, Gluten, Mustard, Peanuts, Sesame, Wheat, Milk, Tree nuts, Sulphites)

2 tbsp

Balsamic Glaze

Not included in your delivery

1 tsp

Sugar*

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values

Calories1100 kcal

Fat65 g

Saturated Fat20 g

Carbohydrate86 g

Sugar39 g

Dietary Fiber6 g

Protein46 g

Cholesterol145 mg

Sodium1010 mg

Trans Fat0.5 g

Potassium1800 mg

Calcium350 mg

Iron5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Aluminum Foil

•Large Bowl

•Whisk

•Silicone Brush

Cooking Steps

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.