BBQ Pork Ribs
with Loaded Potatoes and Creamy Kale Slaw
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
728 g
Côtes levées de porc BBQ, entièrement cuites
(Contient Moutarde)
170 g
Mélange pour salade de chou
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
2 cs
Vinaigre de vin blanc
7 g
Ciboulette
2 pièce(s)
Pomme de terre Russet
½ tasse(s)
Cheddar, râpé
(Contient Lait)
1 pièce(s)
Crème sure
28 g
Garniture de salade
(Contient Soya Peut contenir Oeuf, Gluten, Moutarde, Arachides, Sésame, Blé, Lait, Noix, Sulfites)
2 cs
Glaçage balsamique
Pas inclus dans votre livraison
1 cc
Sucre*
2 cs
Huile*
¼ cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
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.