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Honey glazed ribs and grilled cabbage salad with lemon-tahini dressing
Gluten-Free Friendly, Dairy-Free, Soy-Free, Carb-Conscious, Protein Plus
2 Servings, 970 Calories/Serving
Sweet glazed pork chops and a charred cabbage salad with lemon-tahini dressing can be prepared in the kitchen or outside on the grill—your choice!
In your bag
- Cooked pork spare ribs (about 1½ pounds)
- 2 tablespoons honey
- 3 tablespoons roasted pistachios
- 1½ teaspoons toasted sesame seeds
- 1 wedge organic Savoy or other cabbage (about 10 ounces)
- 3 organic scallions
- 4 or 5 sprigs organic fresh mint
- Sunbasket lemon-tahini dressing base (tahini - lemon juice - honey - shallot-garlic confit - salt)
Nutrition per serving
Calories 970, Total Fat 71g (91% DV), Sat. Fat 21g (105% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 900mg (39% DV), Total Carb. 41g (15% DV), Fiber 7g (25% DV), Total Sugars 23g (Incl. 21g Added Sugars, 42% DV), Protein 44g
Contains:
Tree Nuts (pistachio), 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
Wash produce before use
1
Prep and 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 honey over the ribs, return to the oven, and cook with the foil unwrapped until the ribs are cooked through and glazed with the honey, 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, toast the sesame seeds and pistachios and cook the cabbage.
2
Toast the sesame seeds and pistachios
- Roughly chop the pistachios.
In a dry large frying pan over medium heat, toast the sesame seeds and pistachios, stirring often, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl and season to taste with salt and pepper. Wipe out the pan.
3
Cook the cabbage
- Cut the cabbage into 2 [4] wedges, keeping the core intact.
In the same pan used for the seeds and pistachios, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the cabbage, cut side down, and cook, undisturbed, until the edges start to brown, 3 to 4 minutes. Turn to the other cut side and cook, undisturbed, until the edges are browned and the center is crisp-tender, 3 to 4 minutes. Transfer to a cutting board to cool slightly and season all over with salt and pepper.
4
Assemble the salad
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
- Strip the mint leaves from the stems; coarsely tear the leaves.
- Cut away the core from the cabbage; coarsely chop the cabbage.
In a large bowl, toss together the cabbage, the white parts of the scallions, the sesame seeds, pistachios, mint, and as much lemon-tahini dressing base as you like; season to taste with salt and pepper.
Serve
Transfer the ribs and cabbage salad to individual plates, garnish 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 honey.
While the ribs are cooking, place the uncut cabbage directly over the heat and cook for about 3 minutes per side. Remove the cabbage from the grill and season with salt and pepper, then follow the recipe as written.