Game Day BBQ Ribs
with Loaded Potato Wedges, Crispy Buffalo Onion Straws & Blue Cheese Sauce
Looking for an excuse to serve up all your favorite gametime snacks for one epic spread? Here, we send you all the fixin’s so you can spend less time planning, shopping, and cooking, and more time around the dinner table (or TV—we won’t judge). You’ll serve up sticky, saucy baby back ribs dusted with Southwest spices, crispy loaded potato wedges, and our easy riff on homemade onion rings. These light-as-air bites of goodness start by slicing an onion into “straws,” then coating them in a Buffalo-spiced tempura batter and frying until crispy. They’re served with a hot-sauce-spiked blue cheese dipping sauce for the perfect finishing touch on one seriously winning meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
BBQ Baby Back Ribs
Southwest Spice Blend
Ancho Chili Powder
Yukon Gold Potatoes
(Contains Eggs, Milk, Wheat)
Frank's Seasoning Blend
Pepper Jack Cheese
Blue Cheese Dressing
(Contains Eggs, Milk)
Not included in your delivery
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Line a baking sheet with foil. • Remove ribs* from package and place on prepared sheet. Top ribs with any remaining sauce from package; sprinkle with chili powder and half the Southwest Spice (you’ll use the rest in the next step). Top with a second sheet of foil; crimp edges of foil to create a packet.
• Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Toss on a second baking sheet with a large drizzle of oil, remaining Southwest Spice, salt, and pepper. • Roast on top rack until browned and crispy, 20-25 minutes. • Add ribs to middle rack and roast until warmed through, 15-18 minutes. Keep covered until ready to serve.
• Meanwhile, in a large bowl, whisk together tempura mix, Frank’s Seasoning, and 1/3 cup water (2/3 cup for 4 servings). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake batter-like consistency. • Halve, peel, and cut onion into ½-inchthick slices; separate into layers. Mince a slice or two until you have 2 TBSP (4 TBSP for 4). • Stir sliced onion into batter until fully coated. Refrigerate until ready to fry. TIP: This will help achieve a crispier coating on your onion straws!
• Dice tomato. Quarter lime. Mince jalapeño, removing ribs and seeds first for less heat. • In a small bowl, combine tomato, minced onion, a big squeeze of lime juice, and as much jalapeño as you like. Season with salt and pepper. • In a separate small bowl, combine half the sour cream (you’ll use the rest later) with a squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a 1/3- to ½-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to pan, working in batches, add coated onion in a single layer. TIP: Don’t overcrowd the pan, but it’s OK if some onion pieces stick together. • Cook, flipping once or twice, until golden brown, 2-4 minutes. Using a slotted spoon, transfer to a papertowel-lined plate. Season with salt. Repeat process, adding more oil between batches if necessary.
• Once potatoes are done, sprinkle with pepper jack. Return to oven until cheese melts, 2-3 minutes more. • Meanwhile, in a third small bowl, combine blue cheese dressing with remaining sour cream. Lightly swirl in as much hot sauce as you like.
• Top potato wedges with lime crema and pico de gallo (draining first). • Transfer ribs to a cutting board; top with any extra sauce from foil packet. Cut into individual pieces. • Divide potato wedges and ribs between plates. Serve onion straws on the side with blue cheese sauce for dipping. (TIP: If the onion straws cool down before serving, spread them on a baking sheet and pop into the oven for a few minutes right before you eat.) Serve with any remaining hot sauce if desired.