BBQ-Sauced Pork Ribs
with Cheesy Mash and Kale Salad
Rib dinner in 35 minutes?!? 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!
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)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
460 g
Russet Potato
1 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
BBQ Sauce
(Contains Mustard)
2 tbsp
Apricot Spread
1 unit
Gala Apple
56 g
Kale, chopped
28 g
Salad Topping Mix
(Contains Soy, Peanuts)
56 g
Baby Spinach
Not included in your delivery
½ tsp
Sugar*
¼ cup
Milk*
(Contains Milk)
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until potatoes are fork-tender, 10-12 min.
Meanwhile, remove ribs from packaging. Arrange ribs on a foil-lined baking sheet. Brush BBQ sauce all over ribs. Roast in the middle of the oven until warmed through, 12-14 min.**
Meanwhile, core, then cut apple into 1/2-inch pieces. Whisk together apricot spread, vinegar, 1/2 tsp sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add apples, then toss to coat. Set aside.
Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter and 1/4 cup milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, then stir in cheese.
Add kale, baby spinach and salad topping mix to the large bowl with apples. Season with salt and pepper, then toss to combine.
Divide ribs, cheesy mash and kale salad between plates.
