BBQ Ribs and Chicken

BBQ Ribs and Chicken

with Creamy Smashed Potato and Baby Kale Caesar Salad

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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!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

113 g

Baby Kale

1 unit


728 g

Pork Ribs


1 unit

Ciabatta Bun


2 tbsp


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

3 tbsp

Sour Cream


300 g

Yellow Potato

3 g


2 unit

Chicken Breasts

¼ cup

Parmesan Cheese, shredded


Not included in your delivery

2 tbsp


2 tbsp

Unsalted Butter*


½ tsp

Salt and Pepper*

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5607 kJ
Calories1340 kcal
Fat75 g
Saturated Fat26 g
Carbohydrate86 g
Sugar28 g
Dietary Fiber7 g
Protein84 g
Cholesterol295 mg
Sodium1730 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Potato Masher
Large Bowl
Medium Bowl
Baking Sheet
Large Non-Stick Pan
Paper Towel
Silicone Brush
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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, 1 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 a large bowl.


Cut ribs in half then arrange on one side of a foil-lined baking sheet. Season with salt and pepper. 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 ribs are warm and 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.