Before starting, preheat the broiler to high. Wash and dry all produce. Halve tomatoes. Cut cucumber into 1/4-inch slices. Cut sweet potatoes into 1/2-inch rounds.

Whisk together vinegar, mustard, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. Add tomatoes, cucumber and carrots. Toss to combine. Set aside.

Remove ribs from packaging, then place on a foil-lined baking sheet. Broil ribs in the bottom of the oven until heated through, 14-15 min.**

While ribs broil, add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with garlic salt and pepper, then toss to coat. Broil sweet potatoes in the middle of the oven, flipping once, until tender and golden-brown, 5-6 min per side.

While sweet potatoes broil, heat a small pot over medium-low heat. When hot, add sweet chili sauce and maple syrup. Cook, stirring often, until warmed through, 3-4 min.

Add arugula and spinach mix and salad topping mix to the bowl with marinated veggies. Toss to combine. Divide ribs, sweet potatoes and salad between plates. Serve sweet chili-maple glaze on the side for dipping.