Baby Back Ribs & BBQ Chicken Sandwiches

• 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.