Rib & Wing Duo Recipe

Prep and season

Preheat oven to 150°C (300°F). Remove membrane from the bone side of the half rack if present. In a small bowl combine 1 tbs kosher salt, 1 tsp black pepper, 1 tbs paprika, 1 tbs brown sugar, 1 tsp garlic powder and 1 tsp onion powder. Rub the spice mix evenly over both sides of the ribs.

Braise slow-cook

Place the seasoned ribs meat-side up in a roasting pan or Dutch oven. Add 60 ml apple cider vinegar and 250 ml water to the pan (these keep the ribs moist). Cover tightly with foil or a lid and cook in the preheated oven for 2 to 2 1/2 hours, until very tender and a probe or fork slides into the meat with little resistance.

Finish with sauce

Increase oven temperature to 200°C (400°F). Brush the ribs with 60–120 ml barbecue sauce (or the chosen sauce). Return ribs uncovered for 8–12 minutes, basting once, until sauce is glossy and slightly caramelized. Remove and let rest 5 minutes, then cut into serving portions.

Prep wings

Pat 5 wings dry with paper towels. Toss with 2 tbs oil, 1/2 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp baking powder (baking powder only if roasting to crisp skin). Let sit 10 minutes while ribs cook.

Oven-roasted method

If roasting, arrange wings on a wire rack over a sheet pan and roast in a 220°C (425°F) oven for 30–35 minutes, flipping once halfway, until skin is golden and crisp and an internal temperature of 75°C (165°F) is reached.

Frying method

If frying, heat 1–2 inches (about 3–4 cm) of vegetable oil in a heavy skillet or use a deep fryer to 180°C (350°F). Fry wings in batches for 8–10 minutes until crisp and cooked through to 75°C (165°F). Drain on paper towels.

Sauce the wings

Place cooked wings in a large bowl. Add 60–120 ml of the chosen sauce (barbecue or buffalo) and toss to coat evenly. Keep warm until plating.

Fries

Cook 300 g fries according to package instructions or deep-fry at 180°C (350°F) for 3–5 minutes until golden and crisp. If baking, toss with 1 tbs oil and spread in a single layer; bake at 220°C (425°F) for 20–30 minutes, turning once, until crisp. Season with salt to taste and keep hot.

Coleslaw

In a bowl combine 200 g coleslaw mix with 60 ml mayo-based dressing. Toss until evenly coated. Taste and season with salt and pepper to taste. Chill briefly or serve immediately.

Garlic toast

Preheat broiler or oven to 200°C (400°F). Mix 30 g softened butter with 1 tsp minced garlic and 1 tsp chopped parsley. Spread onto sliced bread or half loaf. Bake or broil 4–6 minutes until golden and fragrant — watch closely to avoid burning.

Arrange a half rack of sauced ribs (cut into portions) and five sauced wings on a plate. Add a generous portion of fries, a scoop of coleslaw and a piece of garlic toast. Drizzle or serve the extra 60 ml sauce on the side for dipping. Garnish with a sprinkle of chopped parsley if desired.