Chipotle Ribs and Loaded Cheesy Chorizo Smashed Potatoes
with Tomato, Soured Cream, Smashed Avo and Lime Slaw
- Milk
- Milk
- May contain traces of allergens
Ingredients
450 grams
Potatoes
1 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Medium Tomato
1 unit(s)
Lime
60 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
60 grams
Diced Chorizo
(Contains: Milk)
120 grams
Coleslaw Mix
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
1 pack(s)
Pork Rib Rack
20 grams
Chipotle Paste
48 grams
BBQ Sauce
1 pot(s)
Smashed Avocado
Not included in your delivery
½ tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 3cm chunks (no need to peel).
Pop onto a large baking tray. Drizzle with oil, sprinkle over the Mexican style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.
Meanwhile, cut the tomato into 1cm chunks. Cut the lime into wedges. Grate the Cheddar cheese.
In a medium bowl, combine the coleslaw mix, olive oil for the dressing (see pantry for amount), a good squeeze of lime juice and half the soured cream.
Season with salt and pepper and mix well. Set aside for later.
Remove the ribs from the packaging and place in an ovenproof dish. Season with salt and pepper. Spread the chipotle all over the top side of the ribs with the back of a spoon. Drizzle with oil.
When the potatoes have cooked for 20 mins, remove them from the oven. Set the oven temperature to 220°C/200°C fan/gas mark 7.
Then, pop the ribs onto the top shelf of your oven for 20-25 mins. Turn Halfway. IMPORTANT: Ensure the pork is piping hot throughout.
Meanwhile, use the bottom of a bowl or pan to lightly crush each potato on the baking tray.
Drizzle the smashed potatoes with more oil and place the tray onto the middle shelf of your oven until crispy and golden, 15-20 mins.
When the potatoes have 10 mins left to cook, sprinkle over the chorizo and roast together for the remaining cooking time.
When the ribs have 5 mins remaining, drizzle over the BBQ sauce and toss to coat, then return to the oven until sticky and glazed, 5-6 mins.
In the last couple mins, sprinkle the Cheddar cheese over the potatoes until melted, 2-3 mins.
Once the pork ribs are cooked, Halve the rack of ribs and share between serving plates.
Share the chorizo smash potatoes between plates. Spoon over the smashed avocado. Drizzle over the remaining soured cream and sprinkle the chopped tomato.
Serve the soured cream slaw alongside and any remaining lime wedges for squeezing over the ribs to finish.
Enjoy!
