Three cheers for ribs! We love ribs! So does Kahllel, one of our amazing delivery drivers who delivers your meals on the daily 🙂 This is his favorite WECO meal and we’re so happy you’re enjoying it tonight with us! And what is it that makes these ribs so darn good? We think it’s the glaze… stick your pinky in there and give that glaze a lick to test taste (pshhhh like you weren’t gonna do that anyways?). It’s got a little molasses, pineapple juice and brown sugar (of course) to sweeten it up, and apple cider vinegar for some acidic balance. Pro tip: a little dab of blue cheese dressing on the ribs never hurt anybody… Chow time!
What’s in your bag:
- Slow-roasted dry-rubbed St. Louis pork ribs
- Bourbon-brown sugar glaze
- Baked beans
- Caprese potato salad
- Little Leaf salad
- Blue cheese dressing
What you’ll need from home:
- Aluminum foil lined sheet tray
- Aluminum foil
- A pot
- Mixing bowl
Total prep time: 20 minutes
The Ribs
- Preheat your oven to 350F.
- Place your ribs on a piece of aluminum foil, pour on as much glaze as your heart desires, and then wrap them tightly with the foil.
- Place your foil-wrapped ribs on the sheet tray and pop it in the oven.
- Heat for about 15 minutes or until warmed to your liking.
The Baked Beans
- Pour the beans into your pot and heat on medium for 7-10 minutes or until they hit a light simmer. A splash of water could be a good idea to adjust consistency to your liking.
The Potato Salad
- Cold is the way to go! Leave it the way it is.
The Salad
- Throw the Little Leaf salad into a mixing bowl.
- Drizzle the blue cheese dressing all over.
- Toss toss toss!
Plating time! Carefully remove the ribs from the foil and plate them up. Ribs go on there, beans too, and potato salad as well. Enjoy the salad on the side. Now make it all disappear! 🙂
That’s it! #Dinnersolved, dinner served.
