Chipotle-Balsamic Ribs with Grilled Portabella, Edamame, and Walnut Salad | Publix Super Markets
Shopping list - Prepare ribs and begin to grill (2 hours, 10 minutes) - Prepare salad and suggested sides (30 minutes) - Complete ribs; serve (10 minutes)
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Cooking tools:
- Grill
- Instant-read thermometer
- Grill pan
- Pastry brush
- Aluminum foil
- Dish
- Serving bowl
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Tongs
- Measuring spoon
- Measuring cup
- Spoon
- Oven
- Baking dish
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
- 3/4 cup ketchup
- 2 tablespoons balsamic vinegar
- 1/2 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)
- 1/2 cup chopped walnuts (about 2 oz)
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