Chipotle Pork Ribs
with Spiced Potato Coins and DIY Queso Sauce
Our sticky ribs are a true flavour party with melted cheddar cheese and zesty lime added to the mix! Each bite is a delicious balance between sweet and smoky!
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
2 unit(s)
Russet Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Green Onion
1 unit(s)
Lime
1 unit(s)
Jalapeño
113 mL
Cream
(Contains Milk)
1 cup
Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Oil*
½ cup
Milk*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Mexican Seasoning, salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Cut tomato into 1/2-inch pieces.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Combine cheese, cornstarch and remaining Mexican Seasoning in a medium bowl. Set aside.
- Line another baking sheet with foil.
- Remove BBQ ribs from packaging, then cut into 2 equal sections. (NOTE: For 4 ppl, cut each rack of ribs into 2 equal sections. You will have 4 sections total.)
- Arrange on the foil-lined baking sheet. Season with salt and pepper.
- Add chipotle sauce and any remaining BBQ sauce from the rib packaging to a small bowl. Season with salt and pepper, to taste, then stir to combine.
- Spread chipotle-BBQ sauce over ribs. Roast in the top of the oven until warmed through, 13-15 min.**
- Meanwhile, add peppers, tomatoes, green onions, lime zest, lime juice and 1/2 tbsp (1 tbsp) oil to another medium bowl.
- Season with salt and pepper, then stir to combine.
- When potato coins are almost done, heat a medium pot over medium heat.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then jalapeños. Cook, stirring often, until tender, 1 min. Add cream and 1/2 cup (1 cup) milk or water. Bring to a simmer.
- Once simmering, add cornstarch-coated cheese. Return to a simmer. Cook, stirring constantly, until cheese melts and queso sauce thickens, 1-2 min.
- Remove from heat. Season with salt and pepper, to taste, then stir to combine. Cover to keep warm.
- Divide chipotle pork ribs, spiced potato coins and chopped salad between plates.
- Divide DIY queso sauce between bowls, then serve alongside for dipping.
- Squeeze a lime wedge over top, if desired.