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Ingredients
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Pork Ribs
Chicken (Half or 2 Quarters)
Serving & Garnish
Method
Pork Ribs
- 1
Prep ribs
Preheat oven to 300°F (150°C). Remove membrane from underside of ribs by sliding a small knife under membrane at one end, loosening, and pulling off (use a paper towel for grip). Pat ribs dry with paper towels.
- 2
Season
Mix kosher salt (1 tbs), black pepper (1 tsp), smoked paprika (1 tsp), garlic powder (1 tsp) and brown sugar (2 tbs) in a small bowl. Brush ribs evenly with yellow mustard (1 tbs) as a binder, then rub the dry spice mix all over both sides of the ribs.
- 3
Slow-cook
Place ribs meat-side up on a foil-lined baking sheet or in a shallow roasting pan. Add 1 cup water to the bottom of the pan (not on the ribs) to keep the environment moist. Tightly tent the ribs with aluminum foil. Bake at 300°F for 2 to 2 1/2 hours, until meat is tender and pulls back slightly from the bone.
- 4
Glaze and finish
Carefully remove foil, brush ribs with 1 cup barbecue sauce. Increase oven temperature to 425°F (220°C) or preheat a grill to medium-high. Return ribs uncovered and cook for 10–15 minutes, basting once more halfway through, until sauce is glossy and edges caramelize. Let rest 5 minutes, then cut into individual portions.
Chicken (Half or 2 Quarters)
- 5
Prep chicken
While ribs bake, set oven to 375°F (190°C) when ready to cook chicken (can roast simultaneously if oven space and temperature strategies allow: cook chicken at 375°F for final 30–40 minutes while ribs finish at higher temp). Pat chicken dry with paper towels.
- 6
Season
In a bowl combine olive oil (1 tbs), lemon juice (1 tbs), kosher salt (1 tsp), black pepper (1 tsp), garlic powder (1 tsp), onion powder (1 tsp) and smoked paprika (1 tsp). Rub the mixture all over the chicken pieces, getting some under the skin where possible.
- 7
Roast
Place chicken on a baking rack set over a roasting pan or sheet. Pour 1/2 cup chicken stock or water into the pan to keep drippings from burning. Roast at 375°F (190°C) for 35–45 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part and juices run clear. If cooking while ribs finish at 425°F, reduce final time by checking temperature earlier to avoid overbrowning.
- 8