Dig into these saucy ribs with all the fixings. The best part? They come pre-cooked so all you have to do is brush them with barbecue sauce and pop them in the oven to warm through.
What You Get
Sous vide ribs
Macaroni and cheese
Pre-washed baby arugula
What You’ll Need
Salt and freshly ground pepper
Makes 4 servings
Active Time: 20 minutes
Total Time: 30 minutes
Preheat the oven to 400°F. Line a sheet pan with foil.
Remove the ribs from the packaging and place on the prepared pan, meat side up. Brush with the barbecue sauce. Cook until warmed through, 20 minutes or according to package instructions. Let the ribs rest for 5 minutes before cutting into individual pieces.
Meanwhile, remove the lid from the macaroni and cheese. Add the macaroni and cheese to the oven and bake until bubbly and browned, 10 to 15 minutes.
Place about 4 cups of the arugula in a bowl, drizzle with the balsamic vinaigrette, season with salt, and toss to coat. Scatter with the blackberries and crumble the goat cheese over the top. Grind with pepper.
Cut the watermelons into wedges, arrange on a plate, and cover and chill until ready to serve.
Transfer the ribs to plates, with the macaroni and cheese and arugula salad on the side. Serve warm, with the watermelon for dessert.