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

Orange-chipotle glazed ribs with tahini–green goddess chopped slaw

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

2 Servings, 960 Calories/Serving

Orange-chipotle glazed ribs coated are paired with a crisp cabbage slaw tossed with our tahini–green goddess dressing in this summertime dinner that couldn’t be easier.

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)
Sunbasket orange glaze (orange juice - honey - coconut aminos - rice vinegar - toasted sesame oil - garlic - ginger)
1 teaspoon chipotle chile powder
1 wedge organic green or other cabbage (about 7 ounces)
3 to 4 organic radishes (about 4 ounces total)
4 or 5 sprigs organic fresh cilantro
Sunbasket tahini goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dill)
3 tablespoons dry-roasted pumpkin seeds

Nutrition per serving

Calories 960, Total Fat 47g (60% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 225mg (75% DV), Sodium 1830mg (80% DV), Total Carb. 31g (11% DV), Fiber 5g (18% DV), Total Sugars 17g (Incl. 14g Added Sugars, 28% DV), Protein 98g
Contains: Tree Nuts (coconut), Sesame (sesame)

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

Start 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.

Finish the ribs

In a small bowl, mix the orange glaze with as much chipotle chile powder as you like.

Remove the ribs from the oven and carefully unwrap the foil. Spread the orange-chipotle glaze over the ribs, return to the oven, and cook with the foil unwrapped until the ribs are heated through and glazed, 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.

After returning the ribs to the oven, prepare the slaw.

3 Make the tahini–green goddess chopped slaw

Cut away any core from the cabbage; coarsely chop the cabbage.
Finely chop the radishes.
Coarsely chop the cilantro.

In a large bowl, toss together the cabbage, radishes, cilantro, and tahini goddess dressing. Season to taste with salt and pepper.

Serve

Transfer the ribs and tahini goddess chopped slaw to individual plates, garnish the salad with the pumpkin seeds, 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 orange-chipotle glaze.

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