Before starting, preheat the broiler to high. Wash and dry all produce. Halve tomatoes. 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 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 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 tomatoes and carrots. Toss to combine. Divide ribs, sweet potatoes and salad between plates. Serve with sweet chili-maple glaze on the side for dipping.