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BBQ Glazed Ribs with warm couscous salad
Dairy-Free, Soy-Free, Protein Plus
2 Servings, 1050 Calories/Serving
30–45 Minutes
Nothing says summer more than juicy pork spare ribs coated with a smoky barbecue glaze and a warm couscous salad tossed with garden-fresh veggies and a bright Mediterranean dressing.
In your bag
- Cooked pork spare ribs (about 1½ pounds)
- Smoky barbecue sauce
- ½ cup whole wheat couscous
- 1 organic zucchini or yellow squash
- 1 organic red onion
- 4 ounces organic grape or cherry tomatoes
- 4 or 5 sprigs organic fresh mint
- 1 organic lemon
- Sunbasket Mediterranean dressing (extra virgin olive oil - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)
Nutrition per serving
Calories 1050, Total Fat 67g (86% DV), Sat. Fat 21g (105% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 1150mg (50% DV), Total Carb. 68g (25% DV), Fiber 6g (21% DV), Total Sugars 22g (Incl. 12g Added Sugars, 24% DV), Protein 45g
Contains:
Wheat
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
Wash produce before use
1
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, make the couscous salad.
2
Cook the couscous
In a medium sauce pot, bring ¾ cup [1½ cups] lightly salted water to a boil with 1 tablespoon [2 TBL] butter (from your pantry) if using. Stir in the couscous and remove from the heat. Cover and let stand until the couscous is tender and the liquid is absorbed, 6 to 8 minutes. Meanwhile, prepare the remaining ingredients.
3
Prep and cook the remaining ingredients; finish the couscous salad
- Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
- Peel and thinly slice the onion.
- Cut the tomatoes in half.
- Strip the mint leaves from the stems; coarsely chop the leaves.
- Zest and juice the lemon, keeping the zest and juice separate.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the zucchini and as much onion as you like, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes start to release their juices and the vegetables are nicely browned and tender, 3 to 4 minutes. Remove from the heat and transfer to a large bowl.
Fluff the couscous with a fork and transfer to the bowl with the vegetables. Stir in the mint, lemon zest, 1 tablespoon [2 TBL] lemon juice, and as much Mediterranean dressing as you like; season to taste with salt, pepper, and more lemon juice if desired.
Serve
Transfer the ribs and couscous salad to serving plates and serve any remaining dressing on the side.