BBQ ribs and stone fruit salad with charred peppers and sweet lemon-basil dressing

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

BBQ ribs and stone fruit salad with charred peppers and sweet lemon-basil dressing

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BBQ ribs and stone fruit salad with charred peppers and sweet lemon-basil dressing

Gluten-Free Friendly, Soy-Free, Protein Plus

2 Servings, 1060 Calories/Serving

30–45 Minutes

We’ve paired BBQ-glazed baby back ribs with a stone fruit salad featuring nectarines, shishito peppers, and a bright lemon-basil dressing for a sweet, smoky, and savory summer spread.

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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 baby back ribs (about 1½ pounds)
  • Smoky barbecue sauce
  • 1 organic nectarine or other stone fruit
  • 6 ounces organic shishito or other mini peppers
  • 1 head organic butter or other lettuce
  • 3 organic scallions
  • Sunbasket sweet lemon-basil dressing (sour cream - mayo - canola oil - champagne vinegar - sugar - basil - lemon juice - olive oil - lemon zest - kosher salt - garlic)
  • 3 tablespoons dry-roasted almonds
Grill It

 Place the baby back ribs, bone side down, on the grill directly over the heat, and place the nectarines and shishito peppers over indirect heat. Close the grill and cook for 5 minutes, then flip the ribs and cook for 2 more minutes.

Flip the nectarines, peppers, and ribs; brush the ribs with the smoky barbecue sauce. Close the grill and cook for 2 to 3 minutes, until the nectarines and peppers are charred and the ribs are glazed and heated through. Remove the nectarines, peppers, and ribs from the grill and let cool slightly.

Nutrition per serving

Calories 1060, Total Fat 54g (69% DV), Sat. Fat 16g (80% DV), Trans Fat 0g, Cholest. 230mg (77% DV), Sodium 1700mg (74% DV), Total Carb. 44g (16% DV), Fiber 6g (21% DV), Total Sugars 29g (Incl. 17g Added Sugars, 34% DV), Protein 98g
Contains: Milk, Eggs, Tree Nuts (almond)

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

1

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.

After glazing the ribs, prepare the nectarine and shishito peppers.

2

Cook the nectarine and shishito peppers

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

In a large bowl, toss the nectarine and shishito peppers with ½ tablespoon [1 TBL] oil; season lightly with salt.

In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the nectarine and peppers and cook, turning occasionally, until softened and charred, 4 to 5 minutes. Remove from the heat and transfer to a large bowl.

3

Assemble the salad

  • Trim the root end from the lettuce; separate the leaves.
  • Trim the root ends from the scallions; thinly slice the scallions.

To the bowl with the nectarine and shishito peppers, add the lettuce, scallions, and half the sweet lemon-basil dressing and toss to coat. Season to taste with salt, pepper, and more dressing if desired.

Serve

Transfer the ribs and stone fruit salad to individual plates. Garnish the salad with the almonds and serve.

Kids Can!
  • Toss the nectarine and shishito peppers with oil.
  • Time the cooking.
  • Set the table.
  • Assemble and garnish the salad.