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BBQ Ribs and Chicken

BBQ Ribs and Chicken

with Creamy Smashed Potato and Baby Kale Caesar Salad

Special
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Our take on a classic chicken and rib BBQ dinner. This meal will stick to your ribs and get you ready for the warmer weather!

Allergens:Mustard/MoutardeWheat/BléEgg/OeufSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

728 g

Pork Ribs

(ContainsMustard/Moutarde)

2 unit

Chicken Breasts

113 g

Baby Kale

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf, Sulphites/Sulfite)

1 unit

Lemon

300 g

Yellow Potato

3 tbsp

Sour Cream

(ContainsMilk/Lait)

3 g

Garlic

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

½ tsp

Salt and Pepper*

1 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5690 kJ
Calories1360 kcal
Fat77 g
Saturated Fat27 g
Carbohydrate86 g
Sugar29 g
Dietary Fiber7 g
Protein84 g
Cholesterol300 mg
Sodium1670 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Potato Masher
Strainer
Large Bowl
Whisk
Medium Bowl
Zester
Baking Sheet
Large Non-Stick Pan
Paper Towel
Silicone Brush
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat oven to 425°F and wash and dry all produce.Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/2-inch pieces. Combinepotatoes, 1 tsp salt and enough water tocover (approx. 1 inch) in a large pot.(NOTE: Use same for 4 ppl.) Cover and bringto a boil over high heat.

2

Once boiling, reduce the heat to medium.Simmer, uncovered, until potatoes arefork-tender, 10-12 min. Drain and returnthe potatoes to the same pot. Add 2 tbspbutter (dbl for 4 ppl) and sour cream. Using amasher, mash together until creamy. Seasonwith salt and pepper.

3

While potatoes cook, cut ciabatta into1/2-inch pieces. Toss ciabatta with 1 tbsp oil(dbl for 4 ppl) in a medium bowl. Season withsalt and pepper. Zest, then juice half thelemon. Cut remaining lemon into wedges.Peel, then mince or grate garlic. Whisktogether lemon zest, lemon juice, mayo,half the Parmesan and 1/4 tsp garlic in alarge bowl (NOTE: Reference Garlic Guide).

4

Cut ribs in half, then arrange on one side ofa foil-lined baking sheet. Season with saltand pepper. Pat the chicken dry with papertowels. Season with salt and pepper. Heat alarge non-stick pan over medium-high heat.When hot, add 1 tbsp oil (dbl for 4 ppl), thenchicken. Cook, until golden-brown, 1-2 minper side. Transfer to the baking sheet withribs. Brush everything with BBQ sauce frompork ribs, then roast in the middle of theoven, until ribs are warm and chicken iscooked through, 12-14 min.**

5

While chicken and ribs cook, heat the samepan over medium heat. When hot, addciabatta pieces. Cook, stirring occasionally,until golden brown, 3-4 min. Transfer to thebowl with dressing. Add baby kale and tossto combine. Season with salt and pepper.

6

Thinly slice chicken. Slice ribs. Divide mash,salad, chicken and ribs among plates anddrizzle any remaining BBQ sauce over top.Sprinkle remaining Parmesan over saladand serve with lemon wedges.