Grilled BBQ Ribs, Striploin Steak & Corn on the Cob
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Grilled BBQ Ribs, Striploin Steak & Corn on the Cob

Grilled BBQ Ribs, Striploin Steak & Corn on the Cob

with Chive-Sour Cream Potatoes

Happy Labour Day! To celebrate, we're pulling out everything BBQ with this steak and rib dinner and all the fixings. It'll have the whole family licking their plates clean!


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

Preparation Time35 minutes
Cooking Time


serving amount

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

Corn on the Cob

7 g


370 g

Striploin Steak

Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1350 kcal
Fat63 g
Saturated Fat27 g
Carbohydrate87 g
Sugar55 g
Dietary Fiber5 g
Protein106 g
Cholesterol273 mg
Sodium2190 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.


Baking Sheet
Medium Bowl
Measuring Spoons
Paper Towel
Aluminum Foil
Silicone Brush
Small Bowl


Prep corn

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.

Prep ribs

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.

Prep potatoes

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.

Grill meal

Add ribs to one side of the grill. Brush ribs all over with half the BBQ sauce mixture from the small bowl. Close lid and grill, flipping and brushing with remaining sauce halfway through, until warmed through, 15-18 min.** When ribs are finished, transfer to another baking sheet, then cover to keep warm. Place potato pouch on the other side of the grill, then close lid and grill until tender, 10-12 min.Add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.

Make chive sour cream and garlic butter

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.

Finish and serve

Divide ribs, corn and potatoes between plates. Dollop chive sour cream over potatoes. Dollop garlic butter over corn.

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