Baby Back Ribs And Chicken Recipe

Preheat and prep ribs

Preheat oven to 300°F (150°C). Remove the membrane from the back of the ribs if present by sliding a knife under it and pulling it off (use a paper towel for grip). Pat ribs dry with paper towels.

Make dry rub

In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar. Mix thoroughly.

Season ribs

Lightly brush the ribs with 1 tablespoon olive oil, then evenly rub the dry rub over both sides of the ribs, pressing so it adheres.

Slow roast

Place ribs bone-side down on a large sheet of heavy-duty foil (or in a roasting pan). Tightly wrap with foil to create a sealed packet. Place on a rimmed baking sheet and roast in the preheated oven for 2 to 2 1/2 hours until meat is tender and pulls back from the bones about 1/4–1/2 inch.

Combine and simmer

While ribs roast, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, minced garlic, hot sauce, water, salt and black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently.

Reduce and finish sauce

Simmer uncovered for 12–15 minutes until slightly thickened and glossy. Taste and adjust seasoning (more sugar for sweetness, more vinegar for tang). Remove from heat and set aside.

Glaze ribs and optional broil

When ribs are tender, carefully open the foil packet and brush the top of ribs generously with 1/2 to 3/4 cup of the prepared BBQ sauce. Increase oven temperature to 425°F (220°C) or preheat the broiler. Return ribs to the oven, uncovered, for 8–10 minutes (or under the broiler 3–5 minutes), watching closely, until sauce is caramelized and sticky. Remove and let rest 5 minutes before slicing between bones.

Prepare chicken (optional)

If serving chicken, pat the chicken pieces dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden and cooked through (internal temperature 165°F/74°C). In the last minute, brush chicken with 1/4 cup BBQ sauce to glaze. Remove and let rest 3 minutes, then slice or serve whole alongside ribs.

Cook fries

Prepare fries according to package instructions or, for fresh fries, toss cut potatoes with 2 tablespoons vegetable oil and 1/2 teaspoon salt. Spread in a single layer on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Alternatively, deep-fry to desired crispness. Keep warm until serving.

Make dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Toss slaw

Combine shredded green and red cabbage and grated carrot in a large bowl. Pour dressing over the vegetables and toss to coat evenly. Chill in the refrigerator for at least 15 minutes to allow flavors to meld. Taste and adjust seasoning before serving.

Slice the rested ribs between the bones into individual portions. Arrange ribs and glazed chicken (if using) on plates with a generous portion of fries and a scoop of coleslaw. Spoon any reserved warm BBQ sauce at the side for dipping. Garnish with chopped parsley and lemon wedges if desired.