In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Hot Honey Ribs with Grilled Nectarine Salad
Gluten-Free Friendly, Soy-Free, Carb-Conscious, Protein Plus
2 Servings, 840 Calories/Serving
30–45 Minutes
Fire up the barby for a sizzling summer spread featuring hot honey ribs and a grilled nectarine and arugula salad. It’s the ultimate warm-weather meal!
In your bag
- 1 organic nectarine or other stone fruit
- Cooked pork spare ribs (about 1½ pounds)
- Sunbasket hot honey (honey - Frank’s RedHot cayenne pepper sauce)
- 3 ounces organic baby arugula or other leafy greens
- 1 ounce maple-glazed pecans
- Sunbasket sherry vinaigrette (extra virgin olive oil - sherry vinegar - whole grain mustard - honey - kosher salt - black pepper)
- 1 ounce crumbled goat cheese
Nutrition per serving
Calories 840, Total Fat 61g (78% DV), Sat. Fat 21g (105% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 1060mg (46% DV), Total Carb. 31g (11% DV), Fiber 2g (7% DV), Total Sugars 25g (Incl. 19g Added Sugars, 38% DV), Protein 41g
Contains:
Milk, 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
Prep the nectarine
- Cut the nectarine in half and remove the pit; cut the fruit into ½-inch-thick wedges.
In a small bowl, toss the nectarines with ½ tablespoon [1 TBL] oil; season lightly with salt.
2
Grill the ribs and nectarines
Prepare a medium-hot fire on one side of a grill. Place the pork spare ribs, bone side down, on the grill directly over the heat, and place the nectarines over indirect heat. Close the grill and cook for 5 minutes, then flip the ribs and cook for 2 more minutes.
Flip the nectarines and ribs and brush the ribs with the hot honey. Close the grill and cook for 2 to 3 minutes, until the nectarines are charred and the ribs are glazed and heated through; 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 nectarines and ribs from the grill and let cool slightly.
3
Assemble the salad
In a medium bowl, toss the arugula, nectarines, and maple-glazed pecans with the sherry vinaigrette. Season to taste with salt and pepper.
Serve
Transfer the ribs and grilled nectarine salad to individual plates. Crumble the goat cheese over the salad and serve.
Grill It
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 the ribs from the oven and carefully unwrap the foil. Spread the hot honey over the ribs, return to the oven, and cook with the foil unwrapped until the ribs are heated through and glazed, about 5 minutes. Remove the ribs from the oven and let cool slightly.
Meanwhile, in a medium frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the nectarine slices, cover, and cook, turning occasionally, until softened, 4 to 5 minutes.