HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaby Back Ribs & BBQ Chicken Sandwiches
Baby Back Ribs & BBQ Chicken Sandwiches

Baby Back Ribs & BBQ Chicken Sandwiches

with Creamy Slaw, Herby Dijon Potato Salad & Basil Ranch Charred Corn Salad

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There’s only one thing that can make a delicious meal even better: sharing it with good company! Here, we send you all the fix-ins for a full-on feast so you can spend less time planning, shopping, and cooking—and more time with your loved ones. You’ll serve up sticky baby back ribs, saucy BBQ chicken sandwiches, an herby Dijon potato salad, and a side of creamy, ranch-dressed charred corn with basil. All that’s left for you to do is pour yourself a beverage and toast to the host (oh yeah, that’s you!).

Tags:4 Servings

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time60 minutes
Prep Time20 minutes
Cooking difficultyHard

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

BBQ Baby Back Ribs

16 ounce

Yukon Gold Potatoes

13.4 ounce


2 teaspoon

Ancho Chili Powder

2 unit


2.5 ounce


10 ounce

Grape Tomatoes

2 unit

Green Herb Blend

½ ounce


4 ounce

Coleslaw Mix

5 teaspoon

White Wine Vinegar

½ cup



2 teaspoon

Dijon Mustard

1.5 ounce

Ranch Dressing

(ContainsEggs, Milk)

20 ounce

BBQ Pulled Chicken

4 unit

Potato Buns

(ContainsEggs, Milk, Soy, Wheat)

Not included in your delivery

Kosher Salt


1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5690 kJ
Calories1360 kcal
Fat62 g
Saturated Fat15 g
Carbohydrate151 g
Sugar76 g
Dietary Fiber9 g
Protein53 g
Cholesterol190 mg
Sodium2100 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.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Medium Bowl
Medium Pot
Large Pan
Paper Towel
Large Bowl
Plastic Wrap
Instructionsarrow up iconarrow up icon
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• Adjust rack to middle position and preheat oven to 300 degrees. Line a baking sheet with foil. • Place ribs* on prepared sheet; spread tops with any remaining sauce from package. Tightly cover with foil. Bake on middle rack until ribs are warmed through, 45-60 minutes. • TIP: If ribs are ready before the rest of the meal, turn off oven and leave ribs inside to keep warm. If you want an extra-sticky and caramelized glaze, remove foil cover and broil ribs for 2-3 minutes before serving.


• Meanwhile, wash and dry all produce. • Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-18 minutes. • Drain and rinse potatoes under cold water until completely cooled. Transfer to a medium bowl.


• While potatoes cook, drain corn and pat dry with paper towels. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add corn and half the chili powder (you’ll use the rest later); cook, stirring occasionally, until corn is charred, 4-6 minutes. Transfer to a large bowl to cool. • TIP: If corn begins to pop, cover pan. To help cool your corn down quicker, store in the fridge until step 6.


• Meanwhile, thinly slice celery. Halve, peel, and mince 1 shallot; thinly slice remaining shallot. Finely chop parsley. Thinly slice chives. Halve tomatoes. Pick basil leaves from stems; tear leaves. • In a second medium bowl, combine coleslaw mix, half the vinegar, 1 packet mayonnaise (you’ll use the remaining vinegar and mayo in the next step), salt, and pepper. Set aside.


• Once potatoes have cooled to room temperature, add celery, minced shallot, parsley, chives, mustard, and remaining mayonnaise and vinegar to bowl. Season generously with salt and pepper. Toss to thoroughly combine.


• Once corn has cooled to room temperature (or colder if you like), add tomatoes, sliced shallot, torn basil, and ranch dressing to bowl. Season generously with salt and pepper. Toss to combine.


• Place BBQ pulled chicken* and remaining chili powder in a second large microwave-safe bowl. Cover with plastic wrap and microwave until chicken is warmed through, 2-3 minutes. • Meanwhile, halve and toast buns. Fill buns with chicken and slaw. • Cut ribs into individual pieces; serve with any remaining sauce on sheet. • Serve meal family-style, with potato salad and corn salad in individual bowls.