Chipotle Pork Ribs
Allergens:
Soya
•Wheat
•Milk
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Irish Pork Ribs
2 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 sachet(s)
Dried Chilli Flakes
65 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Lime
2 unit(s)
Tomato
500 grams
Baby Potatoes
2 unit(s)
Scallion
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
Nutrition Values
Energy (kJ)3535 kJ
Energy (kcal)845 kcal
Fat42.2 g
of which saturates18.5 g
Carbohydrate70.8 g
of which sugars21.2 g
Dietary Fiber1.4 g
Protein51.8 g
Cholesterol0 mg
Salt4.12 g
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
- Cut potatoes into 0.5cm rounds.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Mexican Seasoning, salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
2
- Meanwhile, thinly slice the scallion.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Cut tomato into 1/2-inch pieces.
3
- Line another baking sheet with foil.
- Remove ribs from packaging, then cut into 2 equal sections. (NOTE: For 4 ppl, cut each rack of ribs into 2 equal sections. You will have 4 sections total.)
- Arrange on the foil-lined baking sheet. Season with salt and pepper.
- Spread chipotle sauce over ribs, and season with salt and pepper, to taste, then stir to combine.
- Roast in the top of the oven until warmed through, 13-15 min.
4
- Meanwhile, add scallion, tomatoes, lime zest, lime juice and 1/2 tbsp (1 tbsp) oil to another medium bowl.
- Season with salt and pepper, then stir to combine.
5
- When potato coins are almost done, heat a medium pot over medium heat.
- When the pot is hot, stir in 1/2 tbsp flour (double for 4P), then add the chilli flakes, Mexican spice, creme fraiche and 50 ml water (double for 4P). Bring to the boil, then lower the heat and stir through the hard cheese until melted and the sauce starts to thicken, 1 min. Season to taste with salt and pepper, then remove from the heat and cover to keep warm.
6
- Divide chipotle pork ribs, spiced potato coins and chopped salsa between plates.
- Divide DIY queso sauce between bowls, then serve alongside for dipping.
- Squeeze a lime wedge over top, if desired.
