Bbq Combo Recipe

Prep ribs

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

Season

Spread yellow mustard thinly over both sides of the ribs to help the rub adhere. Mix kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder. Rub mixture evenly over both sides of the ribs.

Low-and-slow cook

Place ribs meat-side up on a foil-lined baking sheet or in a shallow roasting pan. Pour 120 ml apple juice into the pan (not over rub) to create steam. Cover tightly with foil and bake for 2 to 2.25 hours, or until meat is tender and pulls back from the bones about 1 cm.

Finish with barbecue sauce

Increase oven to 220°C (425°F) or prepare a medium-high grill. Remove foil, brush ribs generously with 120 ml barbecue sauce, and return to oven or grill for 8–10 minutes to caramelize the sauce. Let rest 5 minutes before slicing into individual ribs.

Prep chicken

Pat chicken pieces dry. Combine olive oil, kosher salt, black pepper, smoked paprika and garlic powder. Rub mixture all over chicken. Let sit at room temperature 20–30 minutes or refrigerate up to 2 hours.

Cook chicken

Preheat grill to medium (about 180–200°C) or oven to 200°C (400°F). If grilling, cook skin-side down first 6–8 minutes until nicely browned, flip and cook another 6–10 minutes until internal temperature reaches 74°C (165°F). If baking, place on a rack in a roasting pan and bake 30–40 minutes, basting with barbecue sauce during the last 8–10 minutes.

Glaze

During the last 8 minutes of cooking, brush chicken with 120 ml barbecue sauce, turning and brushing once so sauce caramelizes but does not burn. Remove and let rest 5 minutes before serving.

Season pork

Combine kosher salt, black pepper, brown sugar, paprika, cumin and onion powder. Rub the mixture evenly over the pork shoulder. Let sit in refrigerator 1–4 hours or overnight for best flavor.

Braise or slow-cook

Preheat oven to 150°C (300°F) or set slow cooker to low. In a heavy Dutch oven, sear the pork on all sides in a little oil over medium-high heat until browned (4–6 minutes per side). Add minced garlic, 60 ml apple cider vinegar and 240 ml stock to the pot. Cover and transfer to oven for 3.5–4.5 hours, or cook in a slow cooker on low 6–8 hours, until pork is easily shredded with forks.

Shred and finish

Remove pork to a cutting board and shred with two forks, discarding excess fat. Skim cooking liquid, then stir 80 ml barbecue sauce into shredded pork to moisten and season. Adjust salt and pepper to taste.

Make dressing

In a bowl whisk together mayonnaise, 1 tbs apple cider vinegar, sugar, Dijon mustard, salt and black pepper until smooth.

Toss slaw

Combine shredded green cabbage, red cabbage and carrot in a large bowl. Pour dressing over vegetables and toss to coat evenly. Chill at least 30 minutes for flavors to meld. Taste and adjust seasoning before serving.

Preheat & mix

Preheat oven to 200°C (400°F). Grease an 8-inch square pan or cast-iron skillet. In a bowl whisk together cornmeal, flour, sugar, baking powder and salt. In another bowl whisk milk (or buttermilk), egg and melted butter. Pour wet into dry and stir until just combined; do not overmix.

Bake

Pour batter into prepared pan and bake 18–22 minutes until golden and a toothpick inserted in center comes out clean. Let cool 5 minutes, then cut into squares or wedges.

On each plate, arrange sliced ribs (3–4 pieces for a half rack portion), 1–2 pieces of glazed barbecue chicken and 125–175 g (about 1 cup) of pulled pork. Add a generous scoop (about 3/4 cup) of coleslaw and a wedge or square of cornbread. Spoon extra barbecue sauce on the pork and serve additional sauce on the side. Garnish with chopped parsley and optional lemon wedges.

Serve hot. Leftovers: refrigerate components separately in airtight containers up to 3–4 days (pulled pork up to 4 days). Reheat ribs and chicken gently in oven at 160°C (325°F) until warm; reheat pulled pork with a splash of stock or water in a covered dish on low heat or in microwave.