Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
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.
In Your Box (serves 2)
- 7 oz. Slaw Mix
- 2 oz. Raisins
- 1½ oz. Dijon Mustard
- 1½ oz. Honey
- 2 Green Onions
- 1 fl. oz. Apple Cider Vinegar
- 1 Sous Vide Baby Back Ribs
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.
Nutrition (per serving) yP54D938
You Will Need
- 1 Baking Sheet
- 1 Mixing Bowl
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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