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BBQ Pork Ribs

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Calories

:

1000 kcal

Protein

:

56.5g protein

Total

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Egg
Mustard

Ingredients

Serving amount

500 grams

Irish Pork Ribs

600 grams

Potatoes

40 grams

Salad Leaves

100 grams

Greek Style Cheese

(Contains: Milk)

1 sachet(s)

Chipotle Paste

2 sachet(s)

BBQ Sauce

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

2 unit(s)

Garlic

1 unit(s)

Onion

Nutrition Values

Energy (kJ)4182 kJ

Energy (kcal)1000 kcal

Fat49.3 g

of which saturates20.9 g

Carbohydrate83.3 g

of which sugars19.6 g

Dietary Fiber9 g

Protein56.5 g

Salt3.5 g

Potassium1125 mg

Calcium27.3 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking steps

1

Peel, then cut onion into 1/2-inch slices.
Cut potatoes into 1/2-inch wedges.
Peel and grate the garlic.
Add potatoes, onions, garlic and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)

2

Meanwhile, remove ribs from packaging.
Cut rack of ribs in half, then season with salt and pepper.
Arrange on a foil-lined baking sheet. Brush BBQ sauce all over ribs.
Roast in the middle of the oven until warmed through, 12-14 min.**

3

Meanwhile, heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then the corn. Cook, stirring occasionally, until lightly charred, 4-5 min. Season with salt and pepper.
Remove from heat.
Transfer to a plate to cool.

4

Meanwhile, add mayo, chipotle sauce and 1 tbsp (2 tbsp) water to another small bowl. Season with pepper, then stir to combine.

5

Just before serving, season the salad leaves with oil, salt and pepper, then toss to combine.

6

Divide BBQ pork ribs, potato wedges and salad between plates.
Drizzle chipotle mayo over potatoes, then sprinkle with Greek-style cheese.

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