In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
BBQ Ribs and creamy coleslaw with dried cherries and pecans
Gluten-Free Friendly, Soy-Free, Protein Plus
2 Servings, 1050 Calories/Serving
This classic summer pairing of barbecue-glazed pork spare ribs and creamy coleslaw couldn’t be easier, and cooking the ribs in a foil packet means less mess!
In your bag
- Cooked pork spare ribs (about 1½ pounds)
- Smoky barbecue sauce
- 3 organic scallions
- 3 tablespoons pecans
- 8 ounces organic coleslaw mix (green cabbage - red cabbage - carrots)
- 3 tablespoons dried cherries
- Sunbasket “creamy” coleslaw dressing (sour cream - mayo - apple cider vinegar - scallions - sugar - celery seeds - kosher salt)
Nutrition per serving
Calories 1050, Total Fat 77g (99% DV), Sat. Fat 24g (120% DV), Trans Fat 0g, Cholest. 175mg (58% DV), Sodium 1300mg (57% DV), Total Carb. 50g (18% DV), Fiber 6g (21% DV), Total Sugars 30g (Incl. 15g Added Sugars, 30% DV), Protein 41g
Contains:
Milk, Eggs, 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
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, plump the cherries and prepare the coleslaw.
2
Plump the cherries
- In a small bowl, cover the dried cherries with hot tap water and soak until plumped, 4 to 5 minutes, then drain.
3
Make the coleslaw
- Roughly chop the drained cherries.
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate.
- Coarsely chop the pecans.
In a large bowl, toss the coleslaw mix, pecans, chopped cherries, and white parts of the scallions with the “creamy” coleslaw dressing. Season to taste with salt and pepper.
Serve
Transfer the ribs and coleslaw to individual plates. Garnish the coleslaw with the green parts of the scallions 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.