BBQ Chicken & Miami Ribs Pack

Uncle Ray’s Food & Liquor

BBQ Chicken & Miami Ribs Pack

With Street Corn, Watermelon Salad & Picnic Potato Salad
Beef, Poultry
Summer is here, so get grilling with Uncle Ray’s new BBQ Chicken & Miami Ribs Pack. Enjoy tender Buttermilk Chicken Thighs and Marinated Miami Ribs. This BBQ wouldn’t be complete without Street Corn, a Picnic Potato Salad, and a fresh Grilled Watermelon Salad dressed with Cottage Cheese and a Black Pepper Lime Vinaigrette.
Serves 3-4
•   Easy Prep
•   Ready in 30 Minutes



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  • 4pcs Marinated Miami Ribs
  • 4pcs Buttermilk Marinated Chicken Thighs
  • 1 bunch Marinated Green Onions
  • 15-20 Cherry Tomatoes
  • 250mL container Grilled Watermelon Pieces
  • 4oz Cottage Cheese
  • 4oz Black Pepper Lime Vinaigrette
  • 1 cup Baby Arugula
  • 1L Picnic Potato Salad
  • 4 ears Corn, blanched
  • 4oz Mayo
  • 4oz Pecorino Cheese
  • 2oz Route 86 Spice
  • 1 Lime


Make sure you’ve got a Tray or Plate, a Grill Brush, Tongs, a Rag or Paper Towel, a Probe Thermometer, a Sauce Brush, a Chef’s Knife, a Serving Bowl, Olive Oil, and Salt and Pepper. Now, let’s get cooking!



1. Turn grill on high heat and leave to preheat for at least 10 minutes.

2. Remove proteins and green onions from the packaging onto a tray or plate, and season the ribs with salt and pepper (no need to season chicken).

3. Once the grill is hot, give it a good brush to remove anything that may be stuck to the grill, and using a rag or paper towel, rub the grill with some oil.

4. Reduce the heat to medium and lay the chicken on the grill.

5. After 3 minutes, give the chicken a quarter turn (do not flip). This will give you a nice cross hatch.

6. Now oil the grill again and add the beef ribs and the green onions.

7. Flip the chicken.

8. After 3 minutes, give the chicken another quarter turn. To check the chicken, use a probe thermometer to test. The chicken should be 165 degrees.

9. Flip the ribs and green onions at this point. They should both take about 3-4 minutes per side.

10. Remove the chicken, beef, and onions. Allow to rest for 3-4 minutes before serving.


1. Place the corn onto the grill. It is already cooked; now you just want to give it colour and heat it through, which will take about 6-7 minutes.

2. Turn every 2 minutes until charred and brown all over.

3. Remove from the heat and use a brush to put the mayo all over the corn, then sprinkle with cheese and spice.

4. Garnish with cut lime wedges to sprinkle on as you eat.


1. Cut the tomatoes in half and place in a serving bowl.

2. Place the watermelon around the dish, then arrange the arugula all over and dollop with cheese.

3. Drizzle with the dressing and serve with a side of the picnic potato salad.

Michael Angeloni

Executive Chef