American Style BBQ Box with Giant Ribs, Corn on the Cob and Potato Salad

By Steven Wallis  
For 2 People
1 hour
Gluten, Dairy, Celery, Soya, Mustard

Utensils & Essentials

BBQ, chopping board, tongs, silicon brush, medium mixing bowl, small mixing bowl, olive oil, salt and pepper


Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.

Allergens: Gluten, Celery, Dairy, Soya, Mustard

  • 5 marinated pork ribs
  • 2 corns on the cob
  • 1 tbsp Worcester sauce
  • 4 tbsp brown sugar
  • 1 tbsp soy sauce
  • 300g baby potatoes
  • 2 celery stalks
  • 2 spring onions
  • 1 tbsp capers
  • 200ml buttermilk
  • olive oil, salt and pepper (not included)
  • 1/2 tsp wholegrain mustard
  • 150ml soured cream 
  • 1/2 bunch chives
  • 1/4 bunch flat leaf parsley
  • 2 rashers of streaky bacon

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How to make

American Style BBQ Box

Heat the BBQ to a low-medium heat. Place the ribs fat side down onto the BBQ until the fat is rendered.  The total cooking time should be around 30-35 minutes.
Rub your corn with and drizzle of oil, season with salt and pepper (and a pinch of chill flakes if you like) before placing onto the grill next to the ribs. Cook, turning regularly, until golden brown and cooked through, about 25-30 mins. 
In a small bowl, combine the worcestershire sauce and brown sugar, stirring to dissolve the sugar. Add the soy sauce and stir to combine, then set aside.
Cook the potatoes in boiling salted water until cooked through, about 15 mins, then drain and leave to cool. Halve the potatoes and add to a bowl. Trim the celery and use your knife to remove any stringy pieces. Cut into thirds then cut these into matchsticks and add to the bowl with the potatoes. Season generously with salt.
Trim the spring onions, halve lengthways and then cut on the diagonal into thin slices. Add the spring onions, capers, buttermilk, a glug of olive oil and the mustard to the potatoes. Combine everything, taste and adjust seasoning, then set aside in the fridge.
Turn the ribs over so they are now meat side down. Continue to cook until browned all over, cooked through and tender. 
In the meantime, make the dip. Add the sour cream into a bowl, chop the chives finely and mix into the sour cream, reserving some chives to garnish. Season to taste and set aside in the fridge.
Check the corn on the cob and if cooked remove and cover with foil until everything is ready. Cook the bacon on the bbq until cooked through and crispy, then transfer to a board and roughly chop. Brush the glaze over the ribs using a silicon brush and continue to cook, turning regularly to ensure they don’t burn.
Remove the potato salad from the fridge. Chop the parsley and scatter over the potato salad along with the crispy bacon. Scatter the remaining chives over the sour cream dip.
Test the internal temperature of the ribs, they should be about 80°C, ensuring they are cooked through before removing from the BBQ, and serve alongside everything else.