With Roasted Brussels Sprout, Red Bell Pepper, and Sweet Potato Salad
Prep & Cook Time:25-35 min.
Cook Within:1 days
A note about serious food allergies
Cooking baby back ribs can be a long and tedious process, but luckily for you we are offering pre-cooked, sous vide ribs. You do not have to worry about anything but slathering them with BBQ sauce and popping them in the oven. The ribs are fall-off-the-bone tender and are complemented with crispy and delicious roasted vegetables. It should help warm you up for summer!
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.
Prep the Vegetables
Preheat the oven to 375 degrees for the roasting of the ribs and vegetables. Thinly slice the green onions on an angle. Cut the Brussels sprouts in half. Chop the pepper into 1 inch pieces. Peel the sweet potato and cut into 1 inch pieces.
Roast the Vegetables
Place the Brussels sprouts, sweet potatoes, and red bell pepper in a large mixing bowl with 1 tbsp. oil. Mix the ingredients together to incorporate. Season with salt and pepper to taste. Place on a baking sheet and roast in the oven for 8-10 minutes or until beginning to brown and vegetables are fork tender. Both ribs and vegetables can be roasted at the same time, just watch both closely.
Roast the Ribs
Place the ribs on a baking sheet and coat on both sides with the BBQ sauce. Place in the oven and roast for 10-12 minutes or until BBQ sauce starts to caramelize and the ribs are warm throughout.
Plate the Dish
Cut the slab of ribs in half. Place one half of the ribs on a plate and garnish with green onions. Place the roasted vegetables on the side of the ribs.
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