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Grilled BBQ Ribs, Striploin Steak & Corn on the Cob with Chive-Sour Cream Potatoes

Happy Labour Day! To celebrate, we're pulling out everything BBQ with this steak and rib dinner and all the fixings. It'll have the whole family licking their plates clean!

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BBQ
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 728 gr bbq pork ribs, fully cooked
  • 1 tbsp bbq seasoning
  • 1 tsp garlic salt
  • 280 gr sous vide potatoes
  • 6 tbsp sour cream
  • 2 corn on the cobs
  • 7 gr chives
  • 1 tbsp oil*
  • 0.25 tsp pepper*
  • 0.125 tsp salt*
  • 370 gr striploin steak
  • 2 tbsp unsalted butter*
  • 1456 gr bbq pork ribs, fully cooked
  • 2 tbsp bbq seasoning
  • 2 tsp garlic salt
  • 560 gr sous vide potatoes
  • 12 tbsp sour cream
  • 4 corn on the cobs
  • 14 gr chives
  • 2 tbsp oil*
  • 0.5 tsp pepper*
  • 0.25 tsp salt*
  • 740 gr striploin steak
  • 4 tbsp unsalted butter*

Instructions

  1. Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Thinly slice chives.Husk corn.Add corn and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to coat. Set aside.
  2. Remove BBQ pork ribs from packaging, reserving BBQ sauce in a small bowl. Add BBQ Seasoning to reserved BBQ sauce, then stir to combine. Cut ribs in half, then season with salt and pepper.
  3. Pat potatoes dry with paper towels.Add potatoes and 1 tbsp oil (2 tbsp) to a medium bowl. Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to combine.Layer two 24x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.)Arrange potato mixture on one side of the foil. Fold foil in half over potato mixture and pinch edges to seal pouch.Place on the baking sheet with corn.
  4. Add ribs to one side of the grill. Brush ribs all over with half the BBQ sauce mixture from the small bowl. Close lid and grill, flipping and brushing with remaining sauce halfway through, until warmed through, 15-18 min.** When ribs are finished, transfer to another baking sheet, then cover to keep warm. Place potato pouch on the other side of the grill, then close lid and grill until tender, 10-12 min.Add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
  5. Meanwhile, add half the chives and sour cream to another small bowl. Season with salt and pepper, then stir to combine. Set aside.Add 2 tbsp (4 tbsp) butter, 1/2 tsp (1 tsp) garlic salt, 1/4 tsp (1/2 tsp) pepper and remaining chives to yet another small bowl. Stir to combine. Set aside.
  6. Divide ribs, corn and potatoes between plates. Dollop chive sour cream over potatoes. Dollop garlic butter over corn.