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BBQ Pork Ribs

BBQ Pork Ribs

with cheesy wedges and apple salad

4.5(131)

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:

915 kcal

:

54g

:

35 minutes

:

Milk
Mustard

In this exciting dinner, fall-off-the-bone, BBQ-glazed ribs are paired with cheesy wedges and a crisp salad for a meal that hits all the right notes.

500 grams

Irish Pork Ribs

50 grams

Grated Cheese

()

500 grams

Baby Potatoes

2 sachet(s)

BBQ Sauce

1 sachet(s)

Mango Chutney

1 unit(s)

Apple

40 grams

Salad Leaves

1 sachet(s)

Honey Mustard Dressing

()

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)3827 kJ

Energy (kcal)915 kcal

Fat43.5 g

of which saturates17.2 g

Carbohydrate80.1 g

of which sugars33.8 g

Dietary Fiber0.2 g

Protein54 g

Salt3.1 g

•Oven dish

•Baking Sheet with Baking Paper

•Aluminum Foil

Cook the Wedges

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Quarter the potatoes lengthways to create wedges.
Add potatoes to a lined baking tray. Drizzle with oil and season with salt and pepper, then toss to coat.
Roast potatoes in the oven until golden brown, 20-25 mins.
Remove the tray from the oven and sprinkle the cheese over potatoes. Return to the oven until cheese is melted and golden brown, 3-4 mins.

Bake the Ribs

2

Arrange the pork ribs in an oven dish and cover with foil.
Roast in the oven, 25-30 mins.
Meanwhile, in a medium bowl, mix together the BBQ sauce and mango chutney.
When the ribs have been cooking for 20 mins, take the dish from the oven and remove the foil.
Brush or spread the BBQ chutney all over the ribs and return to the oven for remaining time, 5-10 mins. IMPORTANT: Ensure the pork is piping hot throughout.

Assemble the Salad

3

Meanwhile, halve and core the apple. Thinly slice.
Just before serving, add the apple, salad leaves and honey mustard dressing to a salad bowl and toss together.

Finish and Serve

4

Divide the ribs and cheesy wedges between plates.
Serve with a helping of apple salad alongside.

Meal right image

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