BBQ Pork Ribs and Chipotle Potatoes
with Tomato and Charred Corn Salad
On your plate tonight, succulent, tender BBQ pork ribs are paired with roasted potatoes and onions, feta and a sweet and smoky chipotle mayo drizzle! A mixed green salad with juicy baby tomatoes, charred corn and ranch adds even more bold personality to the meal.
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.
Ingredients
728 g
BBQ Pork Ribs, fully cooked
(Contains Mustard)
280 g
Sous Vide Potatoes
113 g
Baby Tomatoes
56 g
Corn Kernels
113 g
Red Onion
56 g
Spring Mix
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 tbsp
Ranch Dressing
(Contains Egg, Milk)
1 tsp
Garlic Salt
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut onion into 1/4-inch slices. Pat potatoes dry with paper towels. Add potatoes, onions, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until potatoes are warmed through and onions are tender-crisp, 14-16 min.
Meanwhile, remove ribs from packaging, reserving BBQ sauce in a small bowl. On a separate cutting board, cut rack of ribs in half, then season with salt and pepper. Arrange ribs on a foil-lined baking sheet. Brush BBQ sauce all over ribs. Roast ribs in the middle of the oven until warmed through, 12-14 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the corn (use all for 4 ppl). Cook, stirring occasionally, until lightly charred, 5-6 min. Season with salt and pepper. Remove from heat. Transfer corn to a plate to cool.
Meanwhile, add mayo, chipotle sauce, remaining garlic salt and 1 tbsp water (dbl for 4 ppl) to another small bowl. Season with pepper, then stir to combine.
Halve tomatoes. Add ranch dressing, spring mix, tomatoes and corn to a large bowl. Season with salt and pepper, then toss to coat.
Divide ribs, potatoes and salad between plates. Drizzle chipotle mayo over potatoes, then sprinkle with feta.
