BBQ Ribs &Amp; Chicken Sandwiches with Creamy Slaw, Dijon Potato Salad &Amp; Basil Ranch Corn Salad

There’s nothing like sharing a delicious meal with good company. This BBQ feast brings together all the fixings for an unforgettable spread: sticky baby back ribs, saucy BBQ chicken sandwiches, a herby Dijon potato salad and a creamy ranch-dressed charred corn salad with fresh basil. Spend less time planning and more time enjoying with your loved ones.

All that’s left for you to do is pour yourself a beverage and toast to the host-that’s you! This meal is designed to impress without the stress, so gather your friends and family and dig in.

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Ingredients

2 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit BBQ Baby Back RibsView ingredient guideLike ingredientDislike ingredient

20 ounce BBQ Pulled ChickenView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

10 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with foil. Place the BBQ baby back ribs on the sheet and warm in the oven for about 10-15 minutes or until heated through. Keep warm.
2. Meanwhile, bring a pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly, then cut into bite-sized pieces.
3. While the potatoes cook, prepare the corn: shuck the corn and cut the kernels off the cob. Heat a skillet over medium-high heat and char the corn kernels for 3-4 minutes, stirring occasionally. Transfer to a bowl.
4. For the potato salad: In a small bowl, whisk together 4 tablespoons mayonnaise, the Dijon mustard, 2 teaspoons white wine vinegar and half of the green herb blend. Season with salt and pepper. Toss with the warm potatoes until coated. Set aside.
5. For the creamy slaw: In a medium bowl, combine the coleslaw mix, 2 tablespoons mayonnaise, 1 teaspoon white wine vinegar and a pinch of salt and pepper. Mix well and refrigerate.
6. For the corn salad: To the charred corn, add the buttermilk ranch dressing, half of the basil (torn) and a pinch of salt and pepper. Stir to combine. Set aside.
7. Warm the BBQ pulled chicken in a skillet over medium heat, adding a splash of water if needed to prevent sticking. Cook until heated through, about 5 minutes.
8. Toast the potato buns under the broiler or in a toaster until lightly golden. Assemble the sandwiches by piling the pulled chicken onto the bottom buns and topping with the top buns.
9. Slice the grape tomatoes in half. Thinly slice the shallots. In a small bowl, toss the tomatoes, shallots, remaining basil and a drizzle of olive oil (if desired). Season with salt and pepper.
10. To serve, plate the ribs alongside the chicken sandwiches. Add a generous scoop of potato salad, creamy slaw and corn salad. Garnish with the tomato-shallot mixture and any remaining herb blend.

Recipe Tips

FAQ

Can I use store-bought coleslaw mix?

Yes, the recipe calls for coleslaw mix, which is a pre-shredded blend of cabbage and carrots. You can find it in the produce section.

How do I reheat the ribs without drying them out?

Wrap the ribs in foil and warm them in a 300°F oven for 10-15 minutes. This helps retain moisture.

Can I make the potato salad ahead of time?

Absolutely! The potato salad can be made a day in advance and stored in the refrigerator. Let it come to room temperature before serving.