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Grilled BBQ Ribs
with Grilled Asparagus and Chive-Sour Cream Sweet Potatoes
Happy Dad Day! To honour our favourite guy, we're celebrating everything BBQ with this rib dinner and all the fixings. It'll have the whole family licking their plates clean!
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)
1 tbsp
BBQ Seasoning
(Contains Sulphites)
½ tsp
Garlic Salt
340 g
Sweet Potato
6 tbsp
Sour Cream
(Contains Milk)
227 g
Asparagus
7 g
Chives
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Thinly slice chives.Trim and discard bottom 1 inch from asparagus.Add asparagus, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) garlic salt to an unlined baking sheet. Season with pepper, then toss to coat.Set aside.Halve sweet potatoes. Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to combine.
Remove ribs from packaging, reserving BBQ sauce in a small bowl. Add BBQ Seasoning to reserved BBQ sauce, then stir to combine. Cut ribs in half, then season with salt and pepper.
Arrange sweet potatoes on one side of the grill. Close lid and grill, flipping once, until tender, 22-26 min. Add ribs to the other side of the grill. Brush ribs all over with half the BBQ sauce mixture from the small bowl. Close lid and grill, flipping and brushing with remaining sauce halfway through, until warmed through, 15-18 min.** When ribs are finished, transfer to another baking sheet, then cover to keep warm.
Place asparagus on the grill. Close lid and grill, flipping once, until tender-crisp, 5-7 min.
Meanwhile, add chives and sour cream to another small bowl. Season with salt and pepper, then stir to combine.
Divide ribs and sweet potatoes between plates. Serve asparagus on the side. Dollop chive sour cream over potatoes.
