Smoky Maple Ribs and Cheesy Corn Sweet Potato Wedges
with Baby Gem Salad
- Milk
- Sulphites
- Milk
- May contain traces of allergens
- Celery
Our Smoky Maple Ribs and Cheesy Sweet Potato Wedges is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Mexican Style Spice Mix
160 grams
Sweetcorn
30 grams
Mature Cheddar Cheese
(Contains: Milk, Milk, May contain traces of allergens)
1 unit(s)
Baby Gem Lettuce
(Contains: May contain traces of allergens, Celery)
1 sachet(s)
Smoky Base Paste
1 sachet(s)
Maple Syrup
1 pack(s)
Pork Rib Rack
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar for the Dressing
2 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges 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 middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, drain the sweetcorn in a sieve.
Grate the Cheddar. Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
In a small bowl, combine the smoky base paste and half the maple syrup.
Remove the ribs from the packaging and place in an ovenproof dish.
Roast on the top shelf of your oven for 20-25 mins. Turn halfway. IMPORTANT: Ensure the pork is piping hot throughout.
When the ribs are halfway through cooking, spread the smoky glaze all over the ribs and return to the oven for the remaining time, 10-12 mins.
When the sweet potato wedges have about 10 mins left, remove the tray from the oven and gently push the wedges together.
Sprinkle the sweetcorn and cheese evenly over the top. Return to the oven for the remaining time until the cheese is melted and golden, 10-12 mins
In the meantime, in a medium bowl, combine the cider vinegar, olive oil and sugar (see pantry for both amounts). Season with salt and pepper and mix together.
When everything is ready, add the baby gem to the dressing and toss to coat.
When everything's ready, drizzle the remaining maple syrup over the smoky sticky ribs. Slice between the bones to separate them into individual pieces.
Divide the maple glazed ribs and cheesy corn loaded wedges between plates.
Serve the baby gem salad on the side. Add the mayo (see pantry for amount) for dipping your chips.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The ribs were delicious with tender, fall-off-the-bone meat and a tasty sauce. Some found the Mexican seasoning on the sweet potatoes overpowering.
- Suggestions: Consider using mozzarella instead of cheddar for the cheesy corn topping. Reduce the Mexican seasoning on the sweet potatoes for a milder flavour.
- Portions: Generous portion sizes, with plenty of meat on the ribs.
