Southern Style Cookout

Name: Southern Style Cookout with Chicken, Ribs, Fries and Slaw
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit(s) Chicken Breasts; 728 g BBQ Pork Ribs, fully cooked; 4 tbsp BBQ Sauce; 6 g Southwest Spice Blend; 2 unit(s) Russet Potato; 170 g Coleslaw Cabbage Mix; 4 tbsp Mayonnaise; 1 tbsp White Wine Vinegar; 1 unit(s) Gala Apple; 2 tbsp Oil*; 1 tsp Sugar*; ¼ tsp Salt*; ¼ tsp Pepper*

with Chicken, Ribs, Fries and Slaw

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Bring the South up North with tonight's Fresh Special! We've got a Southern Style BBQ Cookout that bypasses the need to fire up the BBQ, but delivers on all that smokey goodness we know and love. Sticking to the classic components but delivering on maximum flavour, this recipe proves that a BBQ Cookout can happen any time of the year!

Allergens:

Senf

•Egg

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

728 g

BBQ Pork Ribs, fully cooked

4 tbsp

BBQ Sauce

6 g

Southwest Spice Blend

2 unit(s)

Russet Potato

170 g

Coleslaw Cabbage Mix

4 tbsp

Mayonnaise

1 tbsp

White Wine Vinegar

1 unit(s)

Gala Apple

Not included in your delivery

2 tbsp

Oil*

1 tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories1530 kcal

Fat78 g

Saturated Fat20 g

Carbohydrate116 g

Sugar64 g

Dietary Fiber8 g

Protein89 g

Cholesterol295 mg

Sodium1650 mg

Trans Fat0.3 g

Potassium2700 mg

Calcium175 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.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Brush

•Aluminum Foil

•Large Non-Stick Pan

•Large Bowl

Cooking Steps

Remove any brown spots. Halve potatoes lengthwise, then cut into 1/4-inch slices.
To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Southwest Spice Blend, salt and pepper, then toss to coat.
Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)

Meanwhile, remove ribs from packaging.
Arrange ribs on a foil-lined baking sheet.
Brush half the BBQ sauce all over ribs.
Roast ribs in the middle of the oven, until warmed through, 14-16 min.**

Meanwhile, pat chicken dry with paper towels. Season with remaining Southwest Spice Blend, salt and pepper.
In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium heat.
When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 4-5 min per side, until golden.

When ribs have cooked for 10 min., remove from oven. Move ribs to one side of baking sheet. Transfer chicken to other side of baking sheet.
Brush chicken with remaining BBQ sauce.
Roast in the middle of the oven for 4-6 min, until chicken is cooked through.** [tester pls check chicken timing for sear and roast]

Meanwhile, quarter, core and grate the apple (no need to peel).
In a large bowl, combine mayo, vinegar and 1 tsp ( 2 tsp) sugar. Add coleslaw cabbage mix and apple. Season with salt and pepper, then toss to coat.