• Adjust racks to top and middle positions and preheat oven to 425 degrees. Line a baking sheet with foil. • Remove ribs* from package and place on prepared sheet. Top ribs with any remaining sauce from package; sprinkle with chili powder and half the Southwest Spice (you’ll use the rest in the next step). Top with a second sheet of foil; crimp edges of foil to create a packet.

• Wash and dry all produce. • Cut potatoes into 1/2-inch-thick wedges. Toss on a second baking sheet with a large drizzle of oil, remaining Southwest Spice, salt, and pepper. • Roast on top rack until browned and crispy, 20-25 minutes. • Add ribs to middle rack and roast until warmed through, 15-18 minutes. Keep covered until ready to serve.

• Meanwhile, in a large bowl, whisk together tempura mix, Frank’s Seasoning, and 1/3 cup water (2/3 cup for 4 servings). TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake batter-like consistency. • Halve, peel, and cut onion into 1/2-inchthick slices; separate into layers. Mince a slice or two until you have 2 TBSP (4 TBSP for 4). • Stir sliced onion into batter until fully coated. Refrigerate until ready to fry. TIP: This will help achieve a crispier coating on your onion straws!

• Dice tomato. Quarter lime. Mince jalapeño, removing ribs and seeds first for less heat. • In a small bowl, combine tomato, minced onion, a big squeeze of lime juice, and as much jalapeño as you like. Season with salt and pepper. • In a separate small bowl, combine half the sour cream (you’ll use the rest later) with a squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a 1/3- to 1/2-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to pan, working in batches, add coated onion in a single layer. TIP: Don’t overcrowd the pan, but it’s OK if some onion pieces stick together. • Cook, flipping once or twice, until golden brown, 2-4 minutes. Using a slotted spoon, transfer to a papertowel-lined plate. Season with salt. Repeat process, adding more oil between batches if necessary.

• Once potatoes are done, sprinkle with pepper jack. Return to oven until cheese melts, 2-3 minutes more. • Meanwhile, in a third small bowl, combine blue cheese dressing with remaining sour cream. Lightly swirl in as much hot sauce as you like.

• Top potato wedges with lime crema and pico de gallo (draining first). • Transfer ribs to a cutting board; top with any extra sauce from foil packet. Cut into individual pieces. • Divide potato wedges and ribs between plates. Serve onion straws on the side with blue cheese sauce for dipping. (TIP: If the onion straws cool down before serving, spread them on a baking sheet and pop into the oven for a few minutes right before you eat.) Serve with any remaining hot sauce if desired.