Baby Back Ribs & BBQ Chicken Sandwiches
with Creamy Slaw, Herby Dijon Potato Salad & Basil Ranch Charred Corn Salad
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!).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
BBQ Baby Back Ribs
16 ounce
Yukon Gold Potatoes
13.4 ounce
Corn
2 teaspoon
Ancho Chili Powder
2 unit
Shallot
2.5 ounce
Celery
10 ounce
Grape Tomatoes
2 unit
Green Herb Blend
½ ounce
Basil
4 ounce
Coleslaw Mix
5 teaspoon
White Wine Vinegar
½ cup
Mayonnaise
(Contains Eggs)
2 teaspoon
Dijon Mustard
1.5 ounce
Ranch Dressing
(Contains Eggs, Milk)
20 ounce
BBQ Pulled Chicken
4 unit
Potato Buns
(Contains Milk, Eggs, Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• 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.
