A wintery take on a classic chicken and rib BBQ dinner. This meal will stick to your ribs and remind you of warmer times!
Mayonnaise(ContainsMustard/Moutarde, Egg/Oeuf, Sulphites/Sulfite)
Parmesan Cheese, shredded(ContainsMilk/Lait)
Salt and Pepper*
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. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat.
Once boiling, reduce the heat to medium. Simmer, uncovered, until potatoes are fork-tender, 10-12 min. Drain and return the potatoes to the same pot. Add 2 tbsp butter (dbl for 4 ppl) and sour cream. Using a masher, mash together until creamy. Season with salt and pepper.
While potatoes cook, cut ciabatta into ½-inch pieces. Toss ciabatta with 1 tbsp oil (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Zest, then juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Whisk together lemon zest, juice, mayo, half the Parmesan and 1/4 tsp garlic (dbl for 4 ppl) (NOTE: Reference Garlic Guide in Start Strong) in a large bowl.
Cut ribs in half then arrange on one side of a foil-lined baking sheet. Pat the chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 1-2 min per side. Transfer to baking sheet with ribs. Brush all with BBQ sauce from pork ribs then roast in middle of oven, until chicken is cooked through, 10-12 min.**
While chicken and ribs cook, heat the same pan over medium heat. When hot, add ciabatta pieces. Cook, stirring occasionally, until golden brown, 3-4 min. Transfer to the bowl with dressing. Add baby kale and toss to combine. Season with salt and pepper.
Thinly slice chicken. Slice ribs. Divide mash, salad, chicken and ribs among plates and drizzle any remaining BBQ sauce over top. Sprinkle remaining Parmesan over salad and serve with lemon wedges.