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Recipes
Chipotle-Balsamic Ribs with Grilled Portabella, Edamame, and Walnut Salad
6 servings
2 hours, 50 minutes total (Active 20 minutes)
  • Prepare ribs and begin to grill (2 hours, 10 minutes)
  • Prepare salad and suggested sides (30 minutes)
  • Complete ribs; serve (10 minutes)

Chipotle-Balsamic Ribs

Ingredients

  • 3 lb pork loin back ribs
  • 1 (36- x 12-inch) sheet aluminum foil
  • 4 tablespoons chipotle hot sauce, divided
  • 2 tablespoons chipotle-roasted garlic (or barbecue) seasoning
  • ¾ cup ketchup
  • 2 tablespoons balsamic vinegar

Steps

    1. Preheat grill to 350°F. Arrange ribs on foil in single layer; brush with 2 tablespoons hot sauce and sprinkle with seasoning on both sides (wash hands). Bring up ends of foil and double fold both sides to completely seal pouch.
    2. Place foil pouch on grill over indirect heat; close lid and cook 2 hours or until ribs are tender and 185°F.
    3. Combine ketchup, vinegar, and remaining 2 tablespoons hot sauce. Remove ribs from foil pouch; brush with sauce and grill 3–4 minutes on each side until sauce has caramelized on ribs. Serve with 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.

Grilled Portabella, Edamame, and Walnut Salad

Ingredients

  • ½ cup balsamic vinaigrette
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 12 oz fresh portabella mushroom caps
  • 2 tablespoons plain nonfat Greek yogurt
  • 2 tablespoons fresh Italian parsley
  • 1 (10 oz) package shelled edamame (about 2 cups)
  • ½ 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 ¼ cup vinaigrette mixture over mushrooms and stir to coat; let stand 10 minutes (or up to 1 hour) to marinate. Preheat grill (or grill pan) on medium while mushrooms marinate.
    2. Whisk yogurt into remaining vinaigrette mixture until combined. Place mushrooms on grill; cook 2–3 minutes on each side 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.

Serving Suggestions

  • 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.

Chipotle-Balsamic Ribs

Amount per ⅙ recipe serving: Calories 300, Total Fat 18g, Sat Fat 6g, Trans Fat 0g, Chol 85mg, Sodium 1130mg, Total Carb 13g, Fiber 0g, Total Sugar 9g, (Incl. 8g Added Sugars), Protein 25g, Vitamin D 6%, Calc 4%, Iron 6%, Potassium 6%

Grilled Portabella, Edamame, and Walnut Salad

Amount per ⅙ recipe serving: Calories 220, Total Fat 14g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 65mg, Total Carb 12g, Fiber 4g, Sugars 7g, Protein 10g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%