Baby Back Ribs & BBQ Chicken Sandwiches

Name: Baby Back Ribs & BBQ Chicken Sandwiches with Creamy Slaw, Herby Dijon Potato Salad & Basil Ranch Charred Corn Salad
Yield: 2 servings
Cuisine: French
Ingredients: 2 unit Green Herb Blend; 1/2 oz Basil; 5 tsp Wine; 2 tsp Chili Powder; 16 oz Potato; 8 tbsp Mayonnaise; 4 Potato; 4 oz Coleslaw Mix; 1 1/2 oz Butter; 2 tsp Dijon Mustard; 1 unit BBQ Baby Back Ribs; 20 oz BBQ Pulled Chicken; 2 1/2 oz Celery; 10 oz Tomato; 2 unit Shallot; 1 Corn; tsp Salt, tsp; tsp Black Pepper, tsp

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

By Recipe0 System

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!).

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Green Herb Blend
1/2 oz Basil
5 tsp Wine
2 tsp Chili Powder
16 oz Potato
8 tbsp Mayonnaise
4 Potato
4 oz Coleslaw Mix
1 1/2 oz Butter
2 tsp Dijon Mustard
1 unit BBQ Baby Back Ribs
20 oz BBQ Pulled Chicken
2 1/2 oz Celery
10 oz Tomato
2 unit Shallot
1 Corn
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.
7

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.

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