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very easy
Prep Time
10 mins
Total Time
1 h 30 m


Pork Ribs & Sweet Potatoes:
2 racks each
Roasted Garlic and Red Pepper Pork Side Ribs (in-store seasoned)
700 g
3 tbsp
Panache Olive Oil, divided
45 mL
Compliments Sweet Potatoes
approx. 700 g
1 tsp
garlic powder
5 mL
1 tsp
ground cumin
5 mL
1/4 tsp each
salt and pepper
1 mL
thinly sliced green onions for garnish (optional)
Tahini Dressing:
1/4 cup
tahini paste
60 mL
garlic clove, minced
2 tbsp
lemon juice
30 mL
2 tbsp
Compliments Maple Syrup
30 mL
1/8 tsp
cayenne pepper
1 mL
1/8 tsp each
salt and pepper
1/2 mL


Step 1

Bring BBQ to low heat (about 160°F/325°F). Cut pork ribs into half slabs. Rub all sides with half the olive oil. Wrap each slab in aluminum foil. Place foil packets on grill (meat-side up); with closed lid, cook 1 hr 15 min to 1 hr 30 min., turning packets over about halfway through cooking (See Tip on reducing BBQ time). The ribs are done when they reach an internal temperature of 100°C (200°F). This temperature allows fats to melt, resulting in moist and tender ribs.

Step 2

While the ribs are cooking, slice each sweet potato (unpeeled) into 8 lengthwise wedges. Place in large bowl and toss with the garlic powder, cumin, salt and pepper and remaining olive oil to evenly coat. Set aside until 16 to 20 min. before end of rib-cooking time.

Step 3

Also, make the Tahini Dressing. In a small bowl, mix together the tahini paste, garlic, lemon juice, maple syrup, cayenne pepper and salt and pepper. Stir in 3 tbsp (45 mL) hot tap water until smooth; set aside.

Step 4

At 16 to 20 min. before the ribs are done, place sweet potato wedges on the grill, cook with lid closed; turning over wedges halfway through cooking. Grill until tender. Transfer to upper rack of BBQ or serving platter; keep warm. Transfer ribs from BBQ, remove from pouches. Increase the BBQ heat to medium (about 180°C/350°F). Grill ribs 5 to 7 min. to caramelize. Rest about 5 min. before serving. Drizzle ribs and sweet potato wedges with Tahini Dressing and garnish with green onion, if desired, to serve.


To reduce cooking time, steam the ribs in an Instant Pot, then skip to using BBQ just to caramelize them. Place 2/3 cup (150 mL) water and 1 tbsp (15 mL) red wine vinegar in the bottom of the pot. Insert supplied pot rack. Stand rib half-slabs on rack. Close pot; set to High Pressure cook for 20 min. Finish ribs on BBQ.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
51 g
Saturated Fat:
15 g
40 g
5 g
16 g
165 mg
45 g
700 mg
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