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Irish Pork Ribs and Chipotle Potatoes

Irish Pork Ribs and Chipotle Potatoes

with tomato salad

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Get 50% Off Your First Box | Plus 20% off your next 4 boxes

Calories

:

1125 kcal

Protein

:

56.9g protein

Total

:

35 minutes

Difficulty

:

Easy

Spicy

Allergens:

Milk
Egg
Mustard

Slow-cooked, succulent Irish pork ribs smothered in a smoky chipotle glaze, served alongside a crisp green garden salad.

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

50 grams

Mayonnaise

(Contains: Egg, Mustard)

2 unit(s)

Garlic

1 unit(s)

Onion

100 grams

Tomato

Nutrition Values

Energy (kJ)4708 kJ

Energy (kcal)1125 kcal

Fat62.3 g

of which saturates22 g

Carbohydrate84.7 g

of which sugars21 g

Dietary Fiber9.6 g

Protein56.9 g

Salt3.5 g

Potassium1225.6 mg

Calcium31.6 mg

Iron0.6 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 your delivered box.

Utensils

•Oven dish

•Grater

•Baking Sheet with Baking Paper

Cooking steps

Prepare the Veg

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve, peel and thinly slice the onion.
Chop the potatoes into 2cm thick wedges.
Peel and grate the garlic.
On a lined baking tray, toss together the potatoes, onion, garlic and a drizzle of oil. Roast in the oven until fork-tender, 25-30 mins.

Cook the Ribs

2

Remove all the packaging and pop the pork ribs into an oven dish.
Cover with foil and cook in the oven, 25-30 mins. IMPORTANT: Ensure the ribs are piping hot throughout.
When 5 mins of cooking time remain, remove the ribs from the oven, cover with BBQ sauce, then return to the oven for remaining time, 5 mins.

Assemble the Salad

3

Meanwhile, add mayo, chipotle paste and 1 tbsp water (per 2P) to a small bowl. Season with pepper, then stir to combine.
Chop the tomato into 2cm chunks.
Just before serving, toss the tomato and salad leaves with oil, salt and pepper.

Finish and Serve

4

Divide BBQ pork ribs, potato wedges and salad between plates.
Drizzle chipotle mayo over potatoes.
Finish with a crumbling of Greek style cheese.

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