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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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

728 g

BBQ Pork Ribs, fully cooked


2 unit

Chicken Breasts

360 g

Yellow Potato

56 g

Baby Spinach

56 g

Kale, chopped

1 unit

Ciabatta Roll


4 tbsp

Caesar Dressing

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

3 tbsp

Sour Cream


¼ cup

Parmesan Cheese, shredded


Not included in your delivery

2 tbsp

Unsalted Butter*


1.5 tbsp


¼ tsp


¼ tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
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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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.


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.


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.)


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!)


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


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.