In order to bring you the best organic produce, some ingredients may differ from those depicted.

BBQ-glazed ribs with warm potato and green bean salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 1000 Calories/Serving

25 Minutes

This delicious summer pairing of barbecue-glazed pork spare ribs and warm potato salad with crisp-tender green beans couldn’t be easier, and cooking the ribs in a foil packet means less mess!

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Cooked pork spare ribs (about 1½ pounds)
Smoky barbecue sauce
½ pound organic gold or red new potatoes
6 ounces organic green beans
3 organic scallions
4 or 5 sprigs organic fresh dill
Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
1 tablespoon sherry vinegar

Nutrition per serving

Calories 1000, Total Fat 45g (58% DV), Sat. Fat 15g (75% DV), Trans Fat 0g, Cholest. 225mg (75% DV), Sodium 2000mg (87% DV), Total Carb. 48g (17% DV), Fiber 6g (21% DV), Total Sugars 22g (Incl. 16g Added Sugars, 32% DV), Protein 95g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the ribs

Heat the oven to 400ºF. Line a sheet pan [2 sheet pans] with foil.

Cut each rack of baby back ribs into two even pieces.

Place the ribs on a large sheet [2 large sheets] of foil and sprinkle with 2 to 3 tablespoons [4 to 6 TBL] water. Bring 2 opposite sides of the foil to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.

Place the foil packet[s] on the lined sheet pan[s], sealed side up, and cook for 18 to 20 minutes. Remove from the oven and carefully unwrap the foil. Spread the smoky barbecue sauce over the ribs, return to the oven, and cook with the foil unwrapped until the ribs are heated through and glazed with the barbecue sauce, about 5 minutes; a metal knife inserted into the center for 30 seconds should come out hot to the touch, or an instant-read thermometer inserted into the center should register 165ºF. Remove the ribs from the oven and let cool slightly before cutting into individual pieces.

Before glazing the ribs, make the warm potato and green bean salad.

Make the potato and green bean salad

Scrub the potatoes. Cut the potatoes into ½-inch pieces.
Trim the stem ends from the green beans if needed; cut the beans into ½-inch lengths.
Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate.
Coarsely chop the dill.

In a large sauce pot, add the potatoes and enough generously salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 5 to 7 minutes, adding the green beans during the last 2 minutes of cooking. Drain and transfer to a large bowl.

Stir in the “creamy” mustard vinaigrette, scallions, dill, sherry vinegar, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Serve

Transfer the ribs and warm potato and green bean salad to individual plates.

Kids Can!

Line the sheet pan(s) with foil.
Time the ribs.
Set the table.

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