Mixed Plate Recipe
Recipe information
Make Mixed Plate in just 3h 30m. To get the true experience, we recommend the mixed plate, which comes with four or five big and meaty ribs, an ample serving of sliced pork, several slices of white bread and a small Styrofoam cup of Archibald’s atomic-orange barbecue sauce.
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Ingredients
Archibald’s Bar-B-Q
Archibald’s Bar-B-Q
1. Rib prep and rub
Pat the pork ribs dry. Prepare a simple rub (optional but recommended): 2 tsp kosher salt, 1 tsp black pepper, 1 tbsp paprika, 1 tsp garlic powder. Generously coat both sides of the ribs with the rub. Let the ribs rest for 10 minutes to absorb the spices. If you have 5 ribs instead of 4, proceed with the same rub and cook time.
2. Rib slow-cook (oven method)
Preheat oven to 275°F (135°C). Tightly wrap the ribs in foil and place on a baking sheet. Bake for 150–180 minutes, until the meat is tender and starting to pull away from the bone. If you prefer cooking with a smoker, smoke at 225–250°F for 3–4 hours, until tender, then finish with a light glaze of barbecue sauce.
3. Sliced pork prep
While ribs are cooking, warm the sliced pork. You can reheat in a covered skillet over medium heat with 2–3 tablespoons of water or broth to loosen any juices, then stir in a few tablespoons of Archibald’s atomic-orange sauce to glaze if desired. Heat until hot and just blossomed with flavor, about 5–7 minutes.
4. Bread preparation
Lightly toast the white bread slices until just golden and warm. This helps them stand up to the sauce and meats without becoming soggy.
5. Plate assembly and serving
On a large plate or shallow platter, arrange 4 ribs (or 5 if you prefer the extra), add a generous mound of sliced pork beside them, and fan out the toasted bread slices on the side. Pour or ladle Archibald’s atomic-orange barbecue sauce into a small cup or ramekin and place it nearby for dipping. Serve immediately, with extra sauce available on the side.
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