Name: Chipotle-Balsamic Ribs with Grilled Portobello-Edamame and Walnut Salad
Active Time – 20 minutes, Total Time – 2 hours, 50 minutes (Makes 6 servings)
APRONS ADVICE
Complete your meal with corn on the cob, fresh salad blend, and cherry pie for dessert.
If baking ribs, brush with sauce and broil 2 minutes at the end of cook time for a caramelized finish.
MEAL SHOPPING LIST
Meat
3 lb baby-back pork ribs
Produce
12 oz fresh portabella mushroom caps
1/2 cup balsamic vinaigrette
1 tablespoon roasted minced garlic
(10-oz) package shelled edamame (about 2 cups)
2 tablespoons fresh Italian parsley
Dairy
2 tablespoons plain Greek yogurt
Dry Grocery
1/2 cup chopped walnuts (about 2 oz)
1 teaspoon dried oregano
2 tablespoons chipotle-roasted garlic seasoning
4 tablespoons chipotle pepper sauce
2 tablespoons balsamic vinegar
3/4 cup ketchup
From Your Pantry
1 (12-x 36-inch) sheet aluminum foil
COOKING SEQUENCE
Prepare ribs and begin to grill (2 hours, 10 minutes)
Prepare portobello-edamame salad and suggested sides (30 minutes)
Complete ribs; serve (10 minutes)
Aprons Meal Copy page 14
Recipe: Chipotle-Balsamic Ribs
Active Time – 20 minutes, Total Time – 2 hours, 50 minutes (Makes 6 servings)
Ingredients:
3 lb baby-back pork ribs
1 (12-x 36-inch) sheet aluminum foil
4 tablespoons chipotle pepper sauce, divided
2 tablespoons chipotle-roasted garlic seasoning
3/4 cup ketchup
2 tablespoons balsamic vinegar
Steps:
1. Preheat grill to 350°F. Place ribs on foil in single layer; brush with 2 tablespoons pepper sauce and sprinkle with seasoning on both
sides (wash hands). Bring up ends of foil and double-fold both sides to completely seal ribs.
2. Place foil pouch on grill over indirect heat; close lid and cook 2 hours, or until tender.
3. Combine ketchup, vinegar, and remaining 2 tablespoons pepper sauce. Remove ribs from foil pouch; brush ribs with sauce and grill
3–4 minutes on each side or until sauce has caramelized on ribs. Serve with any remaining sauce on the side for dipping.
Note: Ribs can be baked at 350°F for 2 hours and served with sauce on the side.
CALORIES (per 1/6 recipe) 580kcal; FAT 40g; SAT FAT 15g; TRANS FAT 0g; CHOL 155mg; SODIUM 1270mg; CARB 11g; FIBER 0g;
SUGARS 9g; PROTEIN 43g; VIT A %; VIT C %; CALC 6%; IRON 10%
Recipe: Grilled Portobello-Edamame and Walnut Salad
Total Time – 30 minutes (Makes 6 servings)
Ingredients:
1/2 cup balsamic vinaigrette, divided
1 tablespoon roasted minced garlic
1 teaspoon dried oregano
12 oz fresh portabella mushroom caps
2 tablespoons plain Greek yogurt
2 tablespoons fresh Italian parsley, finely chopped
1 (10-oz) package shelled edamame (about 2 cups)
1/2 cup chopped walnuts (about 2 oz)
Steps:
1. Combine vinaigrette, garlic, and oregano. Remove gills (brown ribs) from mushrooms; place mushrooms in shallow dish. Pour 1/4
cup vinaigrette mixture over mushrooms and toss to coat; let stand 10 minutes (or up to 1 hour) to marinate. Preheat grill (or grill pan)
while mushrooms marinate.
2. Whisk yogurt into remaining vinaigrette mixture until combined. Place mushrooms on grill; cook 2–3 minutes on each side or until
tender. Remove mushrooms from grill; cut into small pieces.
3. Chop parsley. Place in salad bowl: mushrooms, edamame, walnuts, parsley and remaining vinaigrette mixture; toss to coat. Serve.
CALORIES (per 1/6 recipe) 220kcal; FAT 14g; SAT FAT 1.5g; TRANS FAT 0g; CHOL 0mg; SODIUM 65mg; CARB 12g; FIBER 1g;
SUGARS 7g; PROTEIN 10g; VIT A %; VIT C %; CALC 4%; IRON 10%