with sweet potato and salad
These pork ribs are paired with a decadent sticky maple glaze, roast sweet potato and a fresh tomato salad for a tasty, filling meal the whole family will enjoy!
Allergens
Utensils
Tags
Irish Pork Ribs
500 grams
Maple Syrup
15 grams
Sweet Chilli Sauce
1 sachet(s)
Balsamic Glaze
1 sachet(s)
Salad Leaves
40 grams
Sweet Potato
2 unit(s)
Tomato
1 unit(s)
Garlic
2 unit(s)
Oil
1 tbsp
Salt
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm chunks (peeling optional).
- Cut the tomato into 1cm chunks.
- Peel and grate the garlic (or use a garlic press).
- Pop the sweet potato onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 30-35 mins. Turn the tray halfway through.
- Remove all the packaging from the pork ribs and pop into an oven dish.
- Cover with foil and roast on the middle shelf of the oven until warmed through, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
- Meanwhile, in a bowl, mix the sweet chilli sauce, maple syrup, garlic and ½ tsp salt (per 2P).
- When the ribs have been cooking for 20 mins, remove the foil from the oven dish.
- Cover the ribs in the sweet chilli maple sauce and pop back in the oven, uncovered, for the remaining time, 5-10 mins.
- Meanwhile, in a salad bowl, mix 1 tbsp oil (per 2P) with the balsamic glaze.
- Season to taste with salt and pepper.
- Just before serving, add the salad leaves and tomato to the bowl with the dressing. Toss to coat.
- Divide the maple glazed ribs between plates (discard any cooking juices).
- Serve the sweet potatoes and tomato salad alongside.
3550
kJ
Energy (kJ)
848
kcal
Energy (kcal)
36.2
g
Fat
12
g
of which saturates
85
g
Carbohydrate
31.7
g
of which sugars
0.6
g
Dietary Fiber
46.7
g
Protein
0
mg
Cholesterol
4.88
g
Salt
