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BBQ Ribs and Chicken

BBQ Ribs and Chicken

with Creamy Smashed Potatoes and Caesar Salad

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Our take on a classic Canadian pairing, chicken and rib BBQ dinner! We've replaced traditional slaw with a modern kale Caesar salad.

Allergens:Mustard/MoutardeWheat/BléMilk/LaitEgg/OeufFish/Poisson

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

728 g

BBQ Pork Ribs, fully cooked

(ContainsMustard/Moutarde)

2 unit

Chicken Breasts

360 g

Yellow Potato

56 g

Baby Spinach

56 g

Kale, chopped

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

4 tbsp

Caesar Dressing

(ContainsMustard/Moutarde, Milk/Lait, Egg/Oeuf, Fish/Poisson)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1380 kcal
Fat76 g
Saturated Fat27 g
Carbohydrate86 g
Sugar30 g
Dietary Fiber5 g
Protein86 g
Cholesterol290 mg
Sodium1610 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Colander
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Large Non-Stick Pan
Silicone Brush
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Roughly mash sour cream and 2 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.

2

Meanwhile, cut ribs in half, then arrange on one side of a foil-lined baking sheet. (NOTE: For 4 ppl, use the whole baking sheet.) Season with salt and pepper. (NOTE: Reserve BBQ sauce from ribs.) Pat chicken dry with paper towels. Season with salt and pepper.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 1-2 min per side. Transfer chicken to the baking sheet with ribs. (NOTE: For 4 ppl, transfer chicken to a second foil-lined baking sheet.) Brush ribs and chicken with reserved BBQ sauce, then roast in the middle of the oven until chicken is cooked through and ribs are reheated, 12-14 min.** (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)

4

Cut ciabatta into 1/2-inch pieces. Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Toast in the top of the oven, stirring halfway through, until lightly golden, 5-6 min. (TIP: Keep an eye on croutons so they don't burn!)

5

Add croutons, spinach, kale, Caesar dressing and half the Parmesan to a large bowl. Toss to combine.

6

Thinly slice chicken. Divide chicken, ribs, smashed potatoes and salad between plates. Drizzle any remaining BBQ sauce over chicken and ribs. Sprinkle remaining Parmesan over salad.