Country Delight Recipe
BBQ Chicken, BBQ Ribs, BBQ Baked Beans, and Potato Salad, Green Salad, and Peach Cobbler.
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Ingredients
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BBQ Chicken
BBQ Ribs
BBQ Baked Beans
Potato Salad
Green Salad
Peach Cobbler
Method
BBQ Chicken
- 1
Season and marinate
Pat chicken dry. In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub chicken pieces with oil then evenly coat with the spice mix. Let sit at room temperature for 20 minutes or refrigerate up to 4 hours.
- 2
Cook
Preheat grill or oven to 375°F (190°C). If grilling, set up for indirect heat. Place chicken skin-side up over indirect heat and cook 25–30 minutes, turning once, until internal temperature reaches 160°F (71°C). If baking, place on a rimmed sheet and bake 30–35 minutes until 160°F.
- 3
BBQ Ribs
- 4
Prepare ribs
Preheat oven to 300°F (150°C). Remove membrane from back of ribs. In a bowl combine brown sugar, paprika, garlic powder, onion powder, black pepper, kosher salt, and dry mustard to make a dry rub. Rub mixture evenly over both sides of ribs.
- 5
Braised baking
Place ribs meaty-side up in a large roasting pan. Pour apple cider vinegar and water into the pan (do not pour over rub). Cover tightly with foil and bake for 2.5–3 hours until meat is very tender and pulls back from bones.
- 6
BBQ Baked Beans
- 7
Cook beans
If using soaked dried beans: place drained beans in a pot, cover with water by 2 inches, bring to a simmer and cook 45–60 minutes until tender but not falling apart. Drain and set aside. (Alternatively use 2 cans cooked beans, drained.)
- 8
- 9
Combine and bake
Add cooked beans to the pot with ketchup, molasses, brown sugar, Dijon mustard, apple cider vinegar, and chicken stock. Stir to combine, season with salt and pepper. Bring to a simmer, then cover and bake at 325°F (160°C) for 45–60 minutes until sauce is thick and glossy. Taste and adjust seasoning.
Potato Salad
- 10
Cook potatoes and eggs
Place halved potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until just tender, 12–15 minutes. In the last 10 minutes of cooking, place eggs in a small saucepan, cover with water, bring to a gentle boil and simmer 9 minutes for hard-cooked yolks. Transfer eggs to an ice bath.
- 11
Prepare dressing
While potatoes cook, whisk together mayonnaise, Dijon mustard, apple cider vinegar, dill (if using), salt, and pepper in a bowl. Fold in the diced celery, red onion, and dill pickle relish.
- 12
Green Salad
- 13
Make dressing
In a small jar or bowl whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
- 14
Assemble salad
In a large bowl combine mixed greens, cherry tomatoes, sliced cucumber, and red onion. Just before serving, drizzle dressing over salad and toss gently to coat. Serve immediately so greens stay crisp.
Peach Cobbler
- 15
Prepare filling
Preheat oven to 375°F (190°C). In a large bowl combine sliced peaches, 3/4 cup sugar, lemon juice, 2 tablespoons flour (to thicken), and cinnamon. Toss to coat and set aside to macerate for 10–15 minutes.
- 16
Prepare batter and assemble
Pour the melted butter into a 9x13-inch baking dish. In a separate bowl whisk together 1 cup flour, 1/4 cup sugar, baking powder, pinch of salt, milk, and vanilla until a smooth batter forms. Pour batter over the melted butter in the dish (do not stir). Spoon the peach mixture evenly over the batter; the batter will rise around the fruit as it bakes.
- 17
Bake
Bake at 375°F (190°C) for 35–45 minutes until the top is golden and a toothpick inserted into batter comes out clean and filling is bubbling. Let cool 10–15 minutes before serving. Serve warm, optionally with vanilla ice cream.