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Texas BBQ Inspired Glazed Pork Rib Rack
Texas BBQ Inspired Glazed Pork Rib Rack

Texas BBQ Inspired Glazed Pork Rib Rack

with 'Dirty' Bacon Mac & Cheese and Cowboy 'Caviar' Salad

Pairing pork ribs with bacon, this indulgent Texas BBQ Inspired Glazed Pork Rib Rack brings a restaurant quality experience straight into your home. Cowboy caviar salad (also known as Texas caviar) is a salad consisting of beans, sweetcorn and tomatoes (though many people make their own alterations!) in a vinaigrette-style dressing. Dirty mac and cheese is the dish you know and love but has been further elevated with additional ingredients and toppings.

Tags:
New
Family Friendly
Allergens:
Cereals containing gluten
Wheat
Sulphites
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

125 grams

Baby Plum Tomatoes

1 carton(s)

Mixed Beans

160 grams

Sweetcorn

1 pack(s)

Pork Rib Rack

48 grams

BBQ Sauce

90 grams

Ditali Pasta

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Milk)

24 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

25 grams

Red Pepper Chilli Jelly

90 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Garlic Clove**

60 grams

British Smoked Bacon Lardons

1 sachet(s)

Central American Style Spice Mix

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Wild Rocket

Not included in your delivery

1.5 tsp

Sugar for the Dressing

3 tbsp

Olive Oil for the Dressing

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)6096 kJ
Energy (kcal)1457 kcal
Fat78.4 g
of which saturates32.7 g
Carbohydrate86.5 g
of which sugars34.5 g
Dietary Fibre5.5 g
Protein76.4 g
Salt5 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Large Saucepan
Oven dish
Bowl
Pan
Garlic Press
Grater
Colander

Instructions

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with ½ tsp salt for the ditali.

Halve the baby plum tomatoes. Drain and rinse the mixed beans and sweetcorn in a sieve.

Roast the Ribs
2

Remove the ribs from the packaging and place in an ovenproof dish. Season with salt and pepper.

When the oven is hot, roast on the top shelf of your oven for 20-25 mins. Turn halfway. IMPORTANT: Ensure the pork is piping hot throughout.

About 5 mins before the ribs are ready, spoon over the BBQ sauce and return to the oven for the remaining time.

Make the Cowboy Salad
3

Meanwhile, when boiling, add the ditali pasta to the water and bring back to the boil. Cook until tender, 10 mins.

While the pasta cooks, in a large bowl, combine the red wine vinegar, red pepper chilli jelly, sugar and olive oil for the dressing (see pantry for both amounts). 

Season with salt and pepper, then add the tomatoes, beans and sweetcorn to the dressing. Mix together, then taste and season with more salt and pepper if needed. Set aside.  

Fry the Bacon
4

Grate the cheese. Peel and grate the garlic (or use a garlic press). 

Once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Let's Get Cheesy
5

Next, stir the garlic and Central American style spice mix into the bacon. Fry for another 30 secs. 

Stir in the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until reduced, 1 min. 

Remove from the heat, then stir in the creme fraiche and cheese. Pop back on medium heat and simmer until the cheese has melted, 1 min.

Remove from the heat and stir in the pasta. Add a splash more water if needed. 

Finish and Serve
6

When everything's almost ready, mix the rocket into the salad

When the ribs are ready, slice between the bones to separate them into individual pieces and transfer them to a large serving platter.

Serve the mac & cheese and cowboy salad in bowls on the side, ready for everyone to tuck into. 

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