Bbq Ribs And Chicken Recipe

Prepare ribs

Preheat oven to 150°C (300°F). Remove membrane from the back of the ribs if present. Pat ribs dry with paper towels.

Season ribs

Rub the ribs with olive oil, then evenly season both sides with salt, black pepper, garlic powder, onion powder and brown sugar.

Wrap ribs tightly in aluminum foil (or place in a covered roasting pan) and place on a baking sheet seam-side down.

Bake low and slow for 2 to 2.5 hours, until meat is tender and pulling back from the bones.

Make Guinness BBQ glaze

While ribs bake, combine Guinness, apple cider vinegar, prepared BBQ sauce and Worcestershire sauce in a small saucepan. Simmer over medium-low heat until reduced by about one-third and slightly thickened (8–12 minutes). Taste and adjust seasoning.

Remove ribs from oven and carefully open foil. Brush both sides generously with the Guinness BBQ glaze.

Optional: To caramelize, place ribs under a broiler for 3–5 minutes, watching closely to avoid burning, or finish on a hot grill for 3–5 minutes per side, brushing with more glaze.

Let ribs rest 5 minutes, then slice between bones.

Marinate chicken

Whisk buttermilk and hot sauce together in a bowl. Submerge the chicken pieces in the mixture, cover and refrigerate for at least 1 hour or up to 8 hours to tenderize and flavor.

Prepare dredge

In a shallow bowl, combine flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder and cayenne pepper. Mix thoroughly so spices are evenly distributed.

Dredge and rest

Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere. Place on a rack and let rest 10–15 minutes so coating sets.

Fry the chicken

Heat vegetable oil in a deep skillet or pot to 175°C (350°F). Fry chicken in batches, not overcrowding, until internal temperature reaches 74°C (165°F) and coating is golden brown — about 12–16 minutes for bone-in pieces, turning once. Transfer to a wire rack to drain.

Make Nashville hot oil (finish)

Combine smoked paprika, cayenne pepper, brown sugar, garlic powder, salt and black pepper in a small bowl. Warm 30 ml neutral oil (or use hot oil skimmed from fryer) and pour over the spice mix along with melted butter. Stir to make a loose paste/oil.

Brush or pour the hot spiced oil over the fried chicken evenly. Let rest 2–3 minutes so flavors set.

In a large bowl combine shredded green and red cabbage and grated carrot.

In a smaller bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth.

Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate until ready to serve.

Prepare potatoes

Cut potatoes into even fries. Place cut fries in a bowl of cold water and soak 30 minutes (or up to 2 hours) to remove excess starch, then drain and pat completely dry.

Optional extra-crisp

If using cornstarch, toss dried fries with 1 tsp cornstarch until evenly coated.

Cook fries

Heat oil for frying to 160°C (320°F) for a blanch fry. Fry fries in batches 3–4 minutes until just beginning to color. Remove and drain. Increase oil to 190°C (375°F) and fry again in batches until golden and crisp, about 2–3 minutes. Alternatively, air-fry at 200°C (400°F) for 15–20 minutes, shaking halfway.

Season immediately with salt and keep warm until serving.

Plate a half rack of Guinness BBQ ribs alongside the Nashville hot fried chicken pieces and a portion of fresh cut fries.

Add a scoop of coleslaw and garnish with chopped parsley and lemon wedges. Serve extra Guinness BBQ glaze and hot sauce on the side.