Before starting, preheat your broiler to high. Wash and dry all produce. Halve tomatoes. Cut sweet potatoes into 1/2-inch thick 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 carrot. Toss to combine. Set aside.

Remove ribs from packaging and add to a foil-lined baking sheet. Roast ribs in the bottom of the oven until heated through, 14-15 min.**

While ribs roast, add sweet potato rounds and 1 tbsp oil (dbl for 4ppl) to another baking sheet. Season with salt and pepper, then toss to coat. Broil sweet potatoes in the middle of the oven, flipping once, until cooked through, 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-spinach and salad topping mix to the bowl with marinated tomatoes and carrot. Toss to combine. Divide ribs, sweet potatoes and salad between plates. Serve with sweet chili-maple glaze on the side for dipping.