Preheat oven to 150°C (300°F). If present, remove the silver skin membrane from the bone side of the half rack by sliding a knife under the membrane, grabbing with a paper towel and pulling it off.

Make dry rub

In a small bowl combine 1.5 tbs kosher salt, 1 tsp black pepper, 1 tbs smoked paprika, 2 tbs brown sugar, 1 tsp garlic powder, 1 tsp onion powder and 0.5 tsp chili powder. Rub the mixture evenly over both sides of the ribs.

Sear (optional) and braise

Heat 1 tbs olive oil in a large ovenproof skillet or Dutch oven over medium-high. Sear the ribs meat-side down for 2 minutes to develop color (optional). Pour 60 ml apple cider vinegar and 120 ml water into the pan, cover tightly with a lid or foil and transfer to the preheated oven. Bake 2 to 2.25 hours, until meat is tender and retracts from the bone about 0.5–1 cm.

Glaze and finish under broiler or grill

Remove ribs from oven and carefully uncover. Increase oven temperature to 220°C (425°F) or preheat broiler. Brush both sides with 120 ml BBQ sauce. Place ribs on a baking sheet and broil or grill for 5–8 minutes, basting once, until sauce is caramelized and slightly charred. Let rest 5 minutes, then cut into portions.

Chicken Wings

Prep wings

Pat wings very dry with paper towels. Toss wings with 1 tsp kosher salt, 0.5 tsp black pepper, 1 tsp baking powder and 0.5 tsp smoked paprika until evenly coated. Refrigerate uncovered for 20–30 minutes to dry the skin (optional for extra crispiness).

Cook wings

Preheat oven to 220°C (425°F) if roasting. Toss wings with 2 tbs neutral oil. Arrange on a wire rack set over a rimmed baking sheet in a single layer and roast 35–40 minutes, flipping once halfway, until internal temperature reaches 74°C (165°F) and skin is crisp. Alternatively, deep-fry in 180°C (350°F) oil for 8–10 minutes until crisp and cooked through.

Sauce wings

Transfer cooked wings to a large bowl and toss with 60 ml additional BBQ sauce until evenly coated. Keep warm while finishing other components.

Skin-on Fries

Prep potatoes

Wash and scrub potatoes well; leave skins on. Cut into 10–12 mm (about 3/8–1/2 inch) thick fries. Soak in cold water 20 minutes to remove excess starch, then drain and pat completely dry.

Cook fries

Preheat oven to 220°C (425°F) or heat oil for frying. For oven method: toss dried fries with 3 tbs canola oil, 1 tsp kosher salt, 0.5 tsp black pepper and 0.5 tsp smoked paprika. Spread in a single layer on a parchment-lined baking sheet and roast 25–30 minutes, flipping halfway, until golden and crisp. For frying: heat oil to 175–180°C (350–360°F) and fry in batches 3–5 minutes until golden; drain on paper towels and season immediately.

Crispy Coleslaw

Make dressing

In a bowl whisk together 3 tbs mayonnaise, 1 tbs apple cider vinegar, 1 tsp Dijon mustard, 1 tsp sugar, 0.5 tsp salt and 0.25 tsp black pepper until smooth.

Assemble coleslaw

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 0.5 cup shredded carrot, 1 tbsp sliced green onions and 1 tbsp chopped parsley if using. Add dressing and toss until evenly coated. Refrigerate for at least 10 minutes to meld flavors; toss again before serving.

To Serve

Arrange a portion of skin-on fries on the plate. Place the glazed half rack ribs (cut into sections) and the BBQ tossed wings alongside. Add a generous scoop of crispy coleslaw. Serve with additional 60 ml BBQ sauce on the side and lemon wedges, if desired.