All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Finger-lickin' good Baby Back Ribs are a sign that chillier weather is behind us. But who has time to slow-cook them to fall-off-the-bone perfection? That's why we offer sous-vide baby backs that have been slow-cooked before they arrive at your door. All you need to do is warm them up, slather them with BBQ sauce, and pair them with a housemade tangy raisin slaw for extra crunch. This dish is like a summer picnic any night of the week.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat the oven to 375°F and prepare a baking sheet with foil or use a nonstick baking sheet. Rinse and slice green onions on a bias (angle).
Prepare the Ribs
Remove ribs from the sous vide package. Reserve remaining sauce from the package. Place ribs on baking sheet and brush with some sauce from the package. Place in oven to roast in oven for 10-15 minutes, or until caramelized and warmed throughout. Remove from heat and set aside.
Prepare the Slaw Dressing
In a mixing bowl, combine Dijon mustard, apple cider vinegar, mayonnaise, honey, and half of the green onions (reserving remaining for garnish). Stir until completely combined. Salt and pepper to taste.
Mix the Slaw
Add the slaw mix and raisins to the slaw dressing. Mix to coat the slaw. Place in the refrigerator to chill until ready to serve.
Plate the Dish
Arrange a pile of slaw on a plate. Rest an equal portion of ribs against the slaw. Garnish with green onions.
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