Smoky BBQ-Sauced Ribs
with Grape-Cabbage Mix Salad and Parmesan Roast Potatoes
Get a stack of napkins ready and prepare to get a little messy! Smoked paprika adds depth of flavour to BBQ glazed, fall-off-the-bone ribs. Sweet and crisp grape-cabbage salad and umami-filled parmesan roast potatoes complete this simple, satisfying meal.
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
280 g
Pommes de terre sous vide
170 g
Mélange pour salade de chou
170 g
Raisins rouges
7 g
Persil
28 g
Noix de Grenoble, hachées
(Contient Noix de Grenoble)
28 g
Garniture de salade
(Contient Soya Peut contenir Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
4 cs
Sauce BBQ
2 cs
Vinaigrette italienne
(Contient Lait Peut contenir Poisson, Moutarde, Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf)
1 cs
Mélange paprika fumé et ail
(Contient Sulfites Peut contenir Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
Pas inclus dans votre livraison
0.13 cc
Poivre*
1 cs
Huile*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Pat potatoes dry with paper towels.
- Add potatoes, Parmesan and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast on the top of the oven for 14-16 min, flipping halfway through, until tender and golden-brown.
- Meanwhile, remove ribs from packaging. Arrange ribs on a foil-lined baking sheet. Pat the ribs dry with paper towels, then sprinkle with Smoked Paprika-Garlic Blend. Brush BBQ sauce all over ribs.
- Roast ribs in the middle of the oven until warmed through, 12-14 min.**
- Finely chop parsley.
- Halve grapes.
- Heat a large non-stick pan over medium heat.
- When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Add Italian dressing, coleslaw cabbage mix, grapes, walnuts, half the parsley and half the salad topping mix to a large bowl. Season with salt and pepper, then toss to combine.
- Divide potatoes, ribs and cabbage mix salad between plates.
- Sprinkle remaining salad topping over salad and remaining parsley over potatoes.