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Grilled Mango-Chipotle Ribs and Feta-Buttered Corn
with Sweet Potatoes and Asparagus
Sticky, sweet and with a touch of heat, these ribs don't need all day to cook. All they need is a kiss on the grill! Grilled corn with crumbled feta, asparagus and charred flatbread make this the perfect meal.
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)
2 unit
Corn on the Cob
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit
Lime
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
4 tbsp
Mango Chutney
227 g
Asparagus
340 g
Sweet Potato
2 unit
Garlic, cloves
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Trim and discard the bottom 1 inch from asparagus.Cut lime into wedges.Peel, then grate garlic.Melt 2 tbsp (4 tbsp) butter in a small bowl, then stir in garlic. Set aside.Cut sweet potatoes lengthwise into 1/2-inch thick slices.Add sweet potatoes, asparagus and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to combine. Set aside.Arrange corn and asparagus on one side of an unlined baking sheet, then brush veggies with garlic butter.Season with salt and pepper.
Add chipotle sauce and mango chutney to another small bowl, then stir to combine. Set aside.Remove ribs from packaging and place on the other side of the baking sheet with corn. Discard packaging along with any sauce. Season ribs with salt and pepper.
Add corn and sweet potatoes to one side of the grill. Grill corn, turning occasionally, until tender, 12-14 min.Transfer to a plate and cover to keep warm.
Meanwhile, add ribs to the other side of the grill. Close lid and grill, flipping once, until warmed through, 6-8 min per side.** Once ribs are warmed through, spoon chipotle-mango sauce over top. Cook until sauce thickens slightly, 1-2 min per side. Transfer back to the baking sheet with corn and cover to keep warm.
Once ribs and corn are finished, add asparagus to the grill. Grill, turning occasionally, until tender-crisp, 5-6 min. Transfer to the baking sheet with ribs, cover to keep warm.
Slice ribs. Divide chipotle-mango ribs, asparagus, sweet potatoes and corn between plates. Squeeze a lime over corn, then sprinkle corn with feta.
