with Spiced Potato Coins and DIY Queso Sauce
Our sticky ribs are a true flavour party with melted cheddar cheese and zesty lime added to the mix. Each bite is a delicious balance between sweet and smoky. Ingredients: Pork ribs (pork, BBQ sauce[sugars (sugar/glucose-fructose, refiners’ molasses), tomato paste, cayenne pepper sauce (cayenne red peppers, vinegar, water, salt, garlic powder), vinegar, modified corn starch, water, concentrated pineapple juice, spices and spice extracts (contains mustard), salt, smoke flavour, caramel colour, tamarind, sodium benzoate, garlic powder, onion powder], smoke) (mustard) • Russet potato • Sweet bell pepper • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Roma tomatoes • Limes • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion • Jalapeno pepper • Cornstarch.
Allergens
Utensils
Tags
BBQ Pork Ribs, fully cooked
728 g
Russet Potato
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Green Onion
1 unit(s)
Lime
1 unit(s)
Jalapeño
1 unit(s)
Cream
113 mL
Cheddar Cheese, shredded
1 cup
Mexican Seasoning
16 g
Chipotle Sauce
2 tbsp
Cornstarch
9 g
Salt
0.25 tsp
Pepper
0.25 tsp
Oil
2 tbsp
Milk
0.5 cup
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, 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 for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Cut tomato into 1/2-inch pieces.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- In a medium bowl, combine cheese, cornstarch and remaining Mexican Seasoning. Set aside.
- Line another baking sheet with foil.
- Remove ribs from packaging, then cut into 2 equal sections. (NOTE: For 4 servings, cut each rack of ribs into 2 equal sections for 4 sections total.)
- Arrange on prepared sheet. Season with salt and pepper.
- To a small bowl, add chipotle sauce and remaining BBQ sauce from rib packaging. Season with salt and pepper, then combine.
- Spread chipotle-BBQ sauce over ribs. Roast in the top of the oven for 13-15 min, until warmed through.**
- Meanwhile, to another medium bowl, add peppers, tomatoes, green onions, lime zest, lime juice and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then stir to combine.
- When potato coins are almost done, heat a medium pot over medium.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then jalapeños. Cook 1min, stirring often, until tender. Add cream and 1/2 cup (1 cup) milk or water. Bring to a simmer.
- Once simmering, add cheese mixture. Return to a simmer. Cook 1-2 min, stirring constantly, until cheese melts and queso sauce thickens.
- Remove from heat. Season with salt and pepper, then stir to combine. Cover to keep warm.
- Divide chipotle pork ribs, potato coins and chopped salad between plates.
- Divide DIY queso sauce between bowls, then serve alongside for dipping.
- Squeeze a lime wedge over top.
1350
kcal
Calories
83
g
Fat
38
g
Saturated Fat
98
g
Carbohydrate
41
g
Sugar
8
g
Dietary Fiber
55
g
Protein
235
mg
Cholesterol
1880
mg
Sodium
1.5
g
Trans Fat
2100
mg
Potassium
600
mg
Calcium
6
mg
Iron
