BBQ Pork Ribs
With Cheesy Mash and Kale Slaw
Rib dinner in 35 mins?!? Layers of creamy, cheesy potatoes get topped with fall-off-the-bone bbq-glazed ribs and a kale salad with sweet apricot dressing. Simple, convenient, and delicious!
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)
½ tasse(s)
Cheddar fumé, râpé
2 pièce(s)
Pomme de terre Russet
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
4 cs
Sauce BBQ
2 cs
Confiture d'abricots
1 pièce(s)
Pomme Gala
113 g
Salade de choux frisé
Pas inclus dans votre livraison
2.25 cc
Sel*
¼ cc
Poivre*
2 cs
Huile*
¼ tasse(s)
Lait*
½ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min.
While the potatoes cook, remove ribs from packaging. Arrange the ribs on a foil-lined baking sheet. Brush the bbq sauce all over ribs. Roast the ribs in the middle of the oven until warmed through, 12-14 mins.**
While ribs cook, core, then cut the apple into 1/2-inch pieces. Whisk together the apricot jam, vinegar, 1/2 tsp sugar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add the apples and toss to coat. Set aside.
Drain and return the potatoes to the same pot. Add 2 tbsp butter and 1/4 cup milk (dbl both for 4 ppl). Using a masher, mash together until creamy. Stir in the smoked cheddar. Season with salt and pepper.
Add the kale slaw to large bowl with the apples and toss to combine. Season with salt and pepper.
Divide the ribs, mash and apple kale slaw between plates.