BBQ ribs with corn and white bean summer succotash

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

2 Servings, 880 Calories/Serving

30–45 Minutes

Make dinner a summer breeze with foil-wrapped ribs glazed in a smoky barbecue sauce—cooked in the oven or out on the grill. An easy side of succotash is a vibrant, tasty side.

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
1 organic zucchini or yellow squash
1 ear organic corn
3 ounces cooked cannellini beans
6 ounces organic grape or cherry tomatoes
1 organic lemon
4 or 5 sprigs organic fresh flat-leaf parsley
Shallot-garlic confit

Nutrition per serving

Calories 880, Total Fat 62g (79% DV), Sat. Fat 20g (100% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 1090mg (47% DV), Total Carb. 41g (15% DV), Fiber 6g (21% DV), Total Sugars 20g (Incl. 12g Added Sugars, 24% DV), Protein 42g

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.

Place the pork spare 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.

While the ribs are cooking, prepare the succotash.

Prep the succotash ingredients

Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
Shuck the corn. Lay the ear flat on a cutting board and cut lengthwise down the sides of the cob to remove the kernels.
Rinse the cannellini beans.
Cut the tomatoes in half.
Juice the lemon.
Strip the parsley leaves from the stems; coarsely chop the leaves.

Cook the succotash

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the zucchini, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Reduce the heat to medium and add the shallot-garlic confit, corn, beans, and tomatoes. Cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes. Remove from the heat.

Gently stir in 1 to 2 tablespoons lemon juice and the parsley; season to taste with salt and pepper.

Serve

Transfer the ribs and succotash to individual plates and serve.

Grill It

Prepare a medium-hot fire on one side of a grill. Place the foil-wrapped rib packet on the grill directly over the heat and cook for 5 to 7 minutes. Flip the packet, transfer to indirect heat, close the grill, and cook without turning until heated through, 4 to 5 minutes longer. Remove from the grill. Open the packet, being careful of any venting steam, and brush the ribs with the smoky barbecue sauce.

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