Preheat the oven to 300°F (150°C). If ribs have a membrane on the bone side, remove it by sliding a knife under the membrane and pulling it off with a paper towel. Pat ribs dry with paper towels.

Make Dry Rub

In a small bowl combine 1.5 tbs kosher salt, 1 tsp black pepper, 2 tbs paprika, 2 tbs brown sugar, 1 tsp garlic powder, and 1 tsp onion powder. Mix thoroughly.

Season Ribs

Brush both sides of the ribs lightly with 2 tbs mustard (reserve the rest for later) or evenly spread 2 tbs Dijon across the meat. Rub the dry rub all over both sides of the ribs, pressing it into the meat.

Wrap and Bake

Place the seasoned ribs on a large sheet of aluminum foil (meat side up). Pour 1/4 cup apple cider vinegar and 1/2 cup apple juice alongside (not directly on rub) into the foil to create steam. Tightly seal the foil into a packet. Place on a rimmed baking sheet and bake in the preheated oven for 2 to 2.5 hours, until meat is very tender and pulling back from the bones about 1/4-1/2 inch.

Glaze and Finish

Remove ribs from oven and carefully open foil. Increase oven to 425°F (220°C) or preheat a hot grill. Brush ribs with 3/4 cup barbecue sauce and 1 tbs olive oil to thin. Return ribs (uncovered) to oven on the baking sheet or place on the grill grate for 8–12 minutes, basting once, until sauce is bubbly and slightly caramelized. Let rest 5 minutes, then slice between bones.

Chicken Wings

Prep Wings

Pat wings dry with paper towels; drying helps crisp the skin. Place wings in a large bowl.

Season Wings

Toss wings with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp baking powder, 1/2 tsp garlic powder, and 1 tsp paprika until evenly coated. The baking powder helps crisping in the oven. If frying, you can omit baking powder but keep the seasonings.

Cook Wings (Oven Method)

Preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet, leaving space between pieces. Lightly spray or brush rack with oil to prevent sticking. Bake 35–45 minutes, flipping halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C).

Cook Wings (Frying Option)

Heat 1.5–2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels.

Glaze Wings (Optional)

For a sticky finish: melt 1 tbs butter in a small saucepan, stir in 2 tbs hot sauce and 2 tbs barbecue sauce (or use extra barbecue sauce only). Toss cooked wings in the glaze until evenly coated.

Finishing & Serving

Arrange sliced ribs and wings on a large platter. Spoon extra barbecue sauce into a small bowl for serving. Sprinkle chopped parsley over the meats and serve with lemon wedges on the side for squeezing over wings. Serve immediately.