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6 servings, 1/6 recipe (236 g) each
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Cut 2 lb. (900 g) baking potatoes into wedges, cutting each potato into 4 wedges. Spread onto rimmed baking sheet sprayed with cooking spray. Drizzle evenly with 2 Tbsp. Kraft Extra Virgin Olive Oil Fig Balsamic Dressing. Bake in oven along with the ribs. Serve with the grilled ribs and vegetables.
Ribs have a membrane on the bone side that should be removed before cooking for easy eating and to allow the barbecue sauce to best flavour the meat.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.