BBQ Ribs and seared caesar salad and lemony breadcrumbs

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

BBQ Ribs and seared caesar salad and lemony breadcrumbs

BBQ Ribs and seared caesar salad and lemony breadcrumbs

Soy-Free, Carb-Conscious, Protein Plus

2 Servings, 950 Calories/Serving

Nothing says summer like this easy, breezy BBQ rib dinner that can be cooked in the oven—or out on the grill. A seared Caesar salad with lemony breadcrumbs makes a light, bright side.

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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 pork spare ribs (about 1½ pounds)
  • Smoky barbecue sauce
  • 1 organic lemon
  • ¼ cup panko
  • 1 organic romaine heart or other lettuce
  • 6 ounces organic grape or cherry tomatoes
  • Sunbasket Caesar dressing (mayo - Parmesan - sherry vinegar - Dijon mustard - garlic - anchovy paste - kosher salt - black pepper)
  • 3 tablespoons grated Parmesan

Nutrition per serving

Calories 950, Total Fat 70g (90% DV), Sat. Fat 23g (115% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 1340mg (58% DV), Total Carb. 33g (12% DV), Fiber 5g (18% DV), Total Sugars 18g (Incl. 12g Added Sugars, 24% DV), Protein 46g
Contains: Milk, Eggs, Fish (anchovy), 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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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 lemony bread crumbs and cook the romaine.


Make the lemony breadcrumbs

  • Zest and juice the lemon; set aside the juice for the dressing.

In a large frying pan over medium-low heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the panko, season with salt and pepper, and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer to a small bowl and toss with the Parmesan and lemon zest. Set aside.


Prep and cook the romaine

  • Trim the root end from the romaine heart; cut the romaine in half lengthwise.

In the same pan used for the bread crumbs, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Working in batches if needed, place the romaine, cut sides down, and cook without turning until lightly browned on some outside leaves, 2 to 4 minutes. Add more oil between batches if needed. Remove from the heat and season with salt and pepper.


Finish the salad

  • Cut the tomatoes in half.

In a small bowl, mix together the Caesar dressing and 1 tablespoon [2 TBL] lemon juice. Taste and add more lemon juice if desired.

In a large bowl, gently mix the romaine halves, tomatoes, and as much dressing as you like. Season to taste with salt and pepper.



Transfer the ribs and salad to individual plates. Sprinkle the lemony bread crumbs over the salad 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.