Meal ideas at your speed.

Image Courtesy of @purely_healthy_living

Maria’s Pork Skewers with Avocado Crema

Ingredients:

• AdapTable® Meals Kansas City BBQ Style Pork Loin Back Rib
• 1 bell pepper
• 2 tomatoes
• 1 zucchini
• ½ red onion
• 1 tsp of taco seasoning

• ¼ C of greek yogurt
• ¼ C of guacamole
• 1 Tbsp of chopped cilantro
• ½ tsp of sea salt
• 1 tsp of garlic powder
• ⅛ tsp of black pepper
• ⅓ C of water

1. Preheat the oven or grill at 350ºF.
2. Wash and chop the vegetables around 1x1 inch each.
3. Cut the pork loin back ribs the same way, 1x1 inch each.
4. Place them in metal skewers. 
5. Cook or bake for 20 minutes.
6. Mix the ingredients for the crema and serve the skweres with it, and enjoy!

Meal ideas at your speed.

Image Courtesy of @modernfarmhouseeats

Rachel’s Grilled BBQ Boneless Pork Ribs with Peach Pico de Gallo and Cabbage Slaw

Ingredients:

• AdapTable Meals® Kansas City BBQ Boneless Pork Loin Backribs
• Vegetable or olive oil for the grill
• 2 peaches, cut into small pieces
• ¼ red onion, finely chopped
• ½ jalapeno, seeds and membrane removed and finely chopped
• ¼ C fresh cilantro, roughly chopped
• 2 Tbsp lime juice
• 1 tsp honey
• pinch of salt
• ¼ C mayonnaise
• 1 tsp dijon mustard
• 2 tsp honey
• 1 Tbsp apple cider vinegar (or lime juice)
• ¼ tsp salt
• ⅛ tsp black pepper
• 1 small green cabbage, shredded (about 4-5 cups)
• ¼ C fresh cilantro, roughly chopped

1. Preheat your grill the medium-high heat, about 450°F. Meanwhile, make the pico and slaw.
2. Add all the ingredients to a food processor and pulse 4-5 times until roughly chopped and combined. Transfer to a bowl and set aside. Cabbage Slaw
3.  In a large bowl, mix together the mayo, mustard, vinegar, honey, salt and pepper. Toss in the cabbage and cilantro. Let chill in the fridge while you grill the ribs.
4. Once hot, oil the grill grates by dipping a paper towel in oil, then use tongs to rub the oiled pepper towel on the grill grates.
5. Lay the ribs on the hot grill and cook for about 15-20 minutes, flipping the ribs about every 5 minutes. Keep the lid closed between flipping.
6. Grill until the ribs reach an internal temperature of about 150°. If desired, brush the ribs with BBQ sauce during the last 5 minutes. Transfer to a plate and loosely cover with tinfoil. Let rest for 5-10 minutes.
7. Serve with peach pico de gallo and cabbage slaw!

Meal ideas at your speed.

Image Courtesy of @the_dudenetwork

Tony’s Smoked KC BBQ Backribs with Mashed Potatoes

Ingredients

• 1 package of AdapTable® Meals Kansas City Boneless BBQ Backribs
• 2-3 lbs of cooked potatoes
• 1 package of 8 oz cream cheese
• 1/2 stick of butter
• Garlic Powder (to taste)
• Your Favorite Steak Seasoning

Directions

1. Place AdapTable Meals Kansas City Boneless Backribs on smoker and smoke at 250-275°F until internal temp reaches 165°F.
2. For the Cream Cheese Mashed Potatoes, use 5 medium to large potatoes and peel them.
3. Cube potatoes and boil until soft, then drain.
4. Put potatoes into a mixing bowl with an 8 oz block of cream cheese, 1/2 stick of salted butter, 3 tbsp of your favorite steak seasoning and 1-2 tsp of garlic powder.
5. Mix everything together until it reaches desired texture.
6. Serve and enjoy!

Meal ideas at your speed.

Image Courtesy of @girlcarnivore

Kitas KC BBQ Backribs & Mamas Baked Beans

Ingredients

• 1 package of AdapTable® Meals KC Boneless Back Ribs
• 4 Strips Bacon
• 1 Onion Chopped
• 2 Poblano Peppers Fire-Roasted, Skinned, Seeded and Chopped
• 2 Cloves Garlic Minced
• 1 Tbsp Salt
• 2 Tbsp Brown Sugar
• 1 Tbsp Brisket Rub
• ¼ C. Beer or Water
• 1 C. Honey Barbecue Sauce
• ½ C. Ketchup
• 2 Tbsp Mustard
• 1 Tbsp Worcestershire Sauce
• 28 oz Can Pinto Beans Rinsed and Drained
• 2 C. Smoked Brisket Chopped

Directions

1. In a large cast-iron skillet heated over medium heat, cook the bacon until crispy.
2. Remove from the skillet and drain on a paper towel.
3. In the same skillet, with the rendered bacon fat, add the onion and saute for about 5 minutes until soft.
4. Add in the chopped poblano and cook 5 minutes longer.
5. Add in the minced garlic and cook 30 seconds longer.
6. Mix in the salt, brown sugar, and brisket rub.
7. Deglaze the pan with a splash of beer if needed by adding the liquid to the pan and scraping up any browned bits.
8. Add the barbecue sauce, ketchup, mustard, and Worcestershire and stir to combine.
9. Add the beans and allow the dish to smoke over the grill for about 45 minutes.
10. Add the chopped brisket and continue to smoke, for another hour.
11. Remove the beans from the heat and serve hot.
12. To round this dish out, grill the AdapTable Meals® KC Boneless Back Ribs and served them on top with a fresh kale salad on the side.
13. Store leftovers in an airtight container for up to 3 days. You can reheat on the stovetop in a pan or in the microwave.