BBQ Ribs and Chicken
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BBQ Ribs and Chicken

BBQ Ribs and Chicken

with Creamy Smashed Potatoes and Caesar Salad

Our take on a classic Canadian pairing — chicken and rib BBQ dinner! We've replaced traditional coleslaw with a modern Caesar salad topped with DIY grilled croutons.


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

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

728 g

BBQ Pork Ribs, fully cooked

2 unit(s)

Chicken Breasts

2 unit(s)

Russet Potato

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

4 tbsp

Caesar Dressing

(Contains Anchovies, Egg, Milk, Mustard May contain Crustaceans, Fish, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Sour Cream

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Iceberg Lettuce Head

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


1.5 tbsp



Nutrition Values

Calories1430 kcal
Fat76 g
Saturated Fat27 g
Carbohydrate101 g
Sugar34 g
Dietary Fiber7 g
Protein86 g
Cholesterol295 mg
Sodium1610 mg
Trans Fat1 g
Potassium2500 mg
Calcium300 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Large Bowl
Aluminum Foil
Silicone Brush
Potato Masher


Cook potatoes
  • Peel, then 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. Cover to keep warm. 
Prep salad
  • Meanwhile, halve ciabatta, then place halves on a plate. Brush 1 tbsp (2 tbsp) oil all over ciabatta halves. Season with salt and pepper. 
  • Cut half of iceberg head (whole head for 4 ppl) into bite-sized pieces.
  • Add Caesar dressing and half the Parmesan to a large bowl. Top with chopped lettuce, then set aside in the fridge until just before serving. 
Prep ribs and chicken
  • Cut ribs in half, then arrange on a large platter. Season with salt and pepper. (NOTE: Reserve BBQ sauce from ribs in a small bowl.)
  • Pat chicken dry with paper towels. Drizzle 1/2 tbsp (1 tbsp) oil all over chicken, then season with salt and pepper. Place on the same platter as ribs.
  • Gather ciabatta, plate with ribs and chicken, reserved BBQ sauce, grilling tools, a large piece of foil and a clean plate or platter. Head out to the grill!
Grill ribs and chicken
  • Add ribs to one side of grill, then reduce heat to medium. Grill until warmed through, 12-15 min.**
  • Meanwhile, add chicken to other side of grill. Grill until cooked through, 6-8 min per side.**
  • When ribs and chicken are cooked through, brush top sides with some reserved BBQ sauce, then flip. Grill for 30 sec, then repeat with other side.
  • Transfer ribs and chicken to the clean plate. Cover loosely with foil to keep warm.
Grill Ciabatta
  • When chicken and ribs are almost done, add ciabatta halves to grill. Grill until crispy and grill-marked, 1-2 min per side. 
  • Return ciabatta halves to the same plate to cool slightly.
  • Tear cooled ciabatta into bite-sized pieces. Add to large bowl with lettuce then toss to combine. 
Finish and serve
  • If potatoes have cooled too much, reheat over medium-low heat. 
  • Roughly mash sour cream and 2 tbsp (1/4 cup) butter into potatoes until smooth. Season with salt and pepper.
  • 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.
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