Ribs & Chicken Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Remove membrane from underside of each half rack: slide a thin knife under the membrane at one end, lift and peel off. Pat ribs dry with paper towels.

Make dry rub

In a bowl combine 4 tbs kosher salt, 2 tbs black pepper, 4 tbs paprika, 6 tbs brown sugar, 2 tbs garlic powder and 1 tbs onion powder. Mix thoroughly.

Season ribs

Lightly coat each rack with mustard (use about 1 cup total) to help the rub adhere. Generously rub the dry rub on both sides of each rack, pressing into the meat. Let sit at room temperature for 30 minutes or refrigerate up to 4 hours (bring back to room temp before cooking).

Braise ribs

Line two large roasting pans with foil. Place racks meat-side up in pans. Pour 1 cup apple cider vinegar and enough water (about 4 cups total divided between pans) to create steam but not submerge the ribs (add to the bottom of the pans). Cover tightly with foil. Bake in preheated 300°F oven for 2 to 2½ hours, until ribs are tender but not falling apart. Check after 2 hours; they should give easily when probed.

Prep grill and sauce

Preheat grill to medium-high (about 400°F / 200°C). Warm 4 cups barbecue sauce in a saucepan over low heat (do not boil). Lightly oil grill grates with 2 tbs vegetable oil on a towel.

Finish on the grill

Remove ribs from pans and discard braising liquid. Place ribs on hot grill, meat-side up, and brush with barbecue sauce. Grill 3–5 minutes per side, basting and turning once, until sauce is caramelized and slightly charred in spots. Work in batches so ribs don't overcrowd. Internal meat should be tender and glazed.

Rest and garnish

Transfer glazed ribs to a tray, tent loosely with foil, and rest 10 minutes. Sprinkle chopped parsley if using. Keep warm until serving.

Pound and brine (optional)

If breasts are uneven, gently pound to even thickness (about 3/4–1 inch). For juicier chicken, optionally brine in 4 cups water with 2 tbs kosher salt for 20–30 minutes, then pat dry and proceed.

Make chicken seasoning

In a small bowl mix 6 tsp olive oil, 2 tbs lemon juice, 2 tsp garlic powder, 1 tbs smoked paprika, 1 tsp dried oregano, 2 tbs kosher salt and 1 tbs black pepper to form a thin marinade.

Season chicken

Brush or rub the marinade onto both sides of each chicken breast, ensuring even coverage. Let sit at room temperature for 15–20 minutes while the grill comes to temperature.

Grill chicken

Place chicken breasts on the medium-high preheated grill. Cook 5–7 minutes per side (depending on thickness), without moving too much, until grill marks form and internal temperature reaches 160°F (71°C).

Finish with sauce

During the last 2 minutes of grilling, brush each breast with the 1 cup barbecue sauce and cook until the sauce sets and the internal temperature reaches 165°F (74°C). Remove from grill and rest 5 minutes.

Garnish

Slice breasts if desired, sprinkle with chopped parsley and serve with lemon wedges on the side.

Arrange the eight half racks of glazed ribs and six grilled chicken breasts on large serving platters. Offer extra barbecue sauce in a bowl for guests. Garnish with chopped parsley and lemon wedges as desired. Serve immediately while hot.