Hot honey ribs with grilled nectarine salad

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

Chef's Table

Delight in our limited-edition Chef's Table recipes, designed with extra-luxe ingredients and innovative flavor combinations. It's a meal worth getting dressed up for - even at home.

Hot honey ribs with grilled nectarine salad

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

2 Servings, 960 Calories/Serving

30–45 Minutes

Fire up the barby for a sizzling summer spread featuring hot honey ribs and a grilled nectarine and arugula salad. It’s the ultimate warm-weather meal!

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.

1 organic nectarine or other stone fruit
Cooked pork baby back ribs (about 1½ pounds)
Sunbasket hot honey (honey - Frank’s RedHot cayenne pepper sauce)
3 ounces organic baby arugula or other leafy greens
1 ounce candied pecans
Sunbasket sherry vinaigrette (extra virgin olive oil - sherry vinegar - whole grain mustard - honey - kosher salt - black pepper)
1 ounce goat cheese

Nutrition per serving

Calories 960, Total Fat 47g (60% DV), Sat. Fat 17g (85% DV), Trans Fat 0g, Cholest. 235mg (78% DV), Sodium 1740mg (76% DV), Total Carb. 35g (13% DV), Fiber 2g (7% DV), Total Sugars 30g (Incl. 24g Added Sugars, 48% DV), Protein 95g
Contains: Milk, Tree Nuts (pecan)

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

Prep the nectarine

Cut the nectarine in half and remove the pit; cut the fruit into ½-inch-thick wedges.

In a small bowl, toss the nectarines with ½ tablespoon [1 TBL] oil; season lightly with salt.

Grill the ribs and nectarines

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

Prepare a medium-hot fire on one side of a grill. Place the ribs, bone side down, on the grill directly over the heat, and place the nectarines over indirect heat. Close the grill and cook for 5 minutes, then flip the ribs and cook for 2 more minutes.

Flip the nectarines and ribs and brush the ribs with the hot honey. Close the grill and cook for 2 to 3 minutes, until the nectarines are charred and the ribs are glazed and heated through; 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 nectarines and ribs from the grill and let cool slightly, then cut the ribs into individual pieces.

Assemble the salad

In a medium bowl, toss the arugula, nectarines, and candied pecans with the sherry vinaigrette. Season to taste with salt and pepper.

Serve

Transfer the ribs and grilled nectarine salad to individual plates. Crumble the goat cheese over the salad and serve.

Kids Can!

Toss the nectarine wedges with oil.
Time the cooking.
Assemble the salad.
Crumble over the goat cheese.

View full recipe details