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Bulgogi-glazed Smoky Ribs

with coleslaw, hot sweet potatoes and miso butter
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Get 50% off your first box!
Calories
: 
1045 kcal
Protein
: 
47.8g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Soya
  • Egg
  • Mustard
  • Wheat
  • Cereals containing gluten
  • Fish
  • Sesame
Serving amount

500 grams

Irish Pork Ribs

1 sachet(s)

Sriracha

1 sachet(s)

Sweet Chilli Sauce

120 grams

Coleslaw Mix

2 unit(s)

Sweet Potato

1 unit(s)

Scallion

1 sachet(s)

Miso Paste

(Contains: Soya)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

70 grams

Bulgogi Sauce

(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)

Not included in your delivery

2 tbsp

Butter

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)4371 kJ
Energy (kcal)1045 kcal
Fat58.4 g
of which saturates20.2 g
Carbohydrate85.1 g
of which sugars41.6 g
Dietary Fiber2.2 g
Protein47.8 g
Salt4.9 g
Potassium944.5 mg
Calcium62.9 mg
Iron1.9 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.
•Oven dish
•Baking Sheet with Baking Paper

Cooking steps

1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes lengthways and pop them onto a lined baking tray.
  • Drizzle with oil and season with salt and pepper.
  • Rub the oil over the potatoes then lay them cut-side down on the baking tray.
    Roast on the top shelf of your oven until fork tender, 30-40 mins.
2
  • Remove all the packaging and pop the pork ribs into an oven dish.
  • Cover with foil and cook in the middle of the oven for 25-30 mins. IMPORTANT: Ensure the ribs are piping hot throughout.
3
  • In a small bowl, combine the bulgogi sauce, sweet chili sauce, and sriracha to make a glaze. 
  • In the last 5 mins of cooking time of the pork ribs, remove the foil from the oven dish.
  • Use a cooking brush or spoon to cover the ribs with three-quarters of the glaze and pop back in the oven uncovered, 5 mins.
4
  • In a second small bowl, mix the miso paste with 2 tbsp butter (per 2P).

TIP: If the butter is still too firm, you can put it in the oven for 30 seconds.

5
  • Toss the coleslaw with the aioli.
  • Season to taste with salt and pepper. 
6
  • Arrange the ribs on plates.
  • Serve the slaw and sweet potatoes alongside. 
  • Top sweet potatoes with miso butter and garnish ribs with sliced scallion.
  • Serve the remaining glaze on the side. 
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