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Côtes levées grillées mangue-chipotle et maïs au beurre et au feta
avec patates douces et asperges
Ces côtes levées, collantes, sucrées et avec une touche de chaleur, n'ont pas besoin d'être cuites toute la journée. Il suffit de les mettre sur le gril! Le maïs grillé, le feta, les asperges et les pains plats grillés en font un repas parfait.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
728 g
Côtes levées de porc BBQ, entièrement cuites
(Contient Moutarde)
2 pièce(s)
Épi de maïs
¼ tasse(s)
Feta, émietté
(Contient Lait)
1 pièce(s)
Lime
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya)
4 cs
Chutney à la mangue
227 g
Asperges
340 g
Patates douces
2 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
½ cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
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.