Grilled BBQ Ribs and Corn on the Cob
with Chive-Sour Cream Potatoes- Mustard
- Sulphites
- Milk
Happy Labour Day! To celebrate, we're pulling out everything BBQ with this rib dinner and all the fixings. It'll have the whole family licking their plates clean!
Ingredients
728 g
BBQ Pork Ribs, fully cooked
(Contains: Mustard)
1 tbsp
BBQ Seasoning
(Contains: Sulphites)
1 tsp
Garlic Salt
280 g
Sous Vide Potatoes
6 tbsp
Sour Cream
(Contains: Milk)
2 unit(s)
Corn on the Cob
7 g
Chives
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Thinly slice chives.Husk corn.Add corn and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat. Set aside.
Remove BBQ pork ribs from packaging, reserving BBQ sauce in a small bowl.Add BBQ Seasoning to reserved BBQ sauce, then stir to combine.Cut ribs in half, then season with salt and pepper.
Pat potatoes dry with paper towels.Add potatoes and 1 tbsp oil (2 tbsp) to a medium bowl. Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to combine.Layer two 24x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.)Arrange potato mixture on one side of the foil. Fold foil in half over potato mixture and pinch edges to seal pouch.Place on the baking sheet with corn.
Add ribs to one side of grill. Brush all over with half the BBQ sauce mixture from small bowl. Close lid and grill, flipping and brushing ribs with remaining sauce halfway through, until warmed through, 15-18 min.** When finished, transfer ribs to another baking sheet, then cover to keep warm. Place potato pouch on other side of the grill, then close lid and grill until tender, 10-12 min.Add corn to the grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
Meanwhile, add half the chives and sour cream to another small bowl. Season with salt and pepper, then stir to combine. Set aside.Add 2 tbsp (4 tbsp) butter, 1/2 tsp (1 tsp) garlic salt, 1/4 tsp (1/2 tsp) pepper and remaining chives to yet another small bowl. Stir to combine. Set aside.
Divide ribs, corn and potatoes between plates.Dollop chive sour cream over potatoes.Dollop garlic butter over corn.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: The ribs were a highlight for most reviewers, with tender, saucy meat that many found satisfying; some found the BBQ sauce spicier than expected, so those with a low spice tolerance may want to take note.
- Ease of prep: The meal comes together well on the grill, and several reviewers successfully cooked the ribs and corn in the oven when a grill was not available, with equally good results.
- Suggestions: Consider crisping up the potatoes a little longer for better texture; leaving the husk on the corn while grilling, or boiling it instead, may also yield a juicier result.
- Leftovers: Reviewers noted the ribs held up well the next day, even cold, making them a solid option for lunch leftovers.
