Summer Bbq Plate Recipe

prep ribs

Preheat oven to 275°F (135°C). 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.

apply rub

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and brown sugar. Rub the mixture evenly over both sides of the ribs. Spread a thin layer of yellow mustard over the meat before rubbing to help the rub adhere (optional).

bake low and slow

Place ribs meat-side up on a foil-lined baking sheet. Tent loosely with foil and bake for 2.5 to 3 hours, until meat is tender and pulling back from the bone about 1/4–1/2 inch.

make glaze

While ribs bake, warm honey, prepared BBQ sauce and apple cider vinegar in a small saucepan over low heat, whisking until combined. Keep warm.

finish ribs

Remove foil, brush ribs generously with the honey-BBQ glaze. Increase oven temperature to 425°F (220°C) or place ribs under a preheated broiler. Return ribs to oven for 8–10 minutes until glaze bubbles and caramelizes (watch closely to avoid burning). Let rest 5 minutes, then slice between bones. If using a grill, finish over medium-high heat, brushing with glaze and turning until caramelized.

spritz (optional)

Every 20–30 minutes during the bake you can spritz the ribs with apple juice to keep them moist, but this is optional if baking tightly tented.

prep sausage and peppers

Preheat oven to 400°F (205°C). Cut sausage into 1 to 1.5-inch cubes. Remove seeds from jalapeños if less heat is desired, then finely dice or mince and set aside.

sear cubes

In a large ovenproof skillet over medium-high heat, melt butter. Add sausage cubes and sear until well browned on most sides, about 6–8 minutes.

glaze and roast

Stir in brown sugar, honey, smoked paprika and minced jalapeños. Toss to coat and let the sugar begin to caramelize. Transfer skillet to the 400°F oven and roast 10–12 minutes until edges are crisp. Remove, squeeze lime juice over the sausage and toss to combine.

make pickling brine

In a small saucepan combine white vinegar, apple cider vinegar, granulated sugar, water and kosher salt. Heat over medium until sugar dissolves and brine just comes to a simmer.

assemble and refrigerate

Place thinly sliced shallots and jalapeños in a heatproof jar or bowl. Pour hot brine over the shallots and jalapeños, pressing them down so fully submerged. Cool to room temperature, then cover and refrigerate at least 1 hour (best overnight). These are your pickled shallots and cowboy candy (sweet pickled jalapeños).

make dressing

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

combine slaw

In a large bowl combine shredded green cabbage, shredded red cabbage and grated carrot. Pour dressing over vegetables and toss to coat evenly. Refrigerate at least 30 minutes to meld flavors before serving.

prep potatoes

Rinse cut potato fries under cold water until water runs clear to remove excess starch, then pat very dry with towels.

fry (stove-top method)

Heat vegetable oil in a heavy-bottomed pot to 325°F (165°C) for the first fry. Fry potatoes in batches 3–4 minutes until tender but not browned. Remove and drain on paper towels. Increase oil to 375°F (190°C) and fry again in batches until golden and crisp, about 2–3 minutes. Drain, season immediately with salt and pepper.

oven-baked alternative

Toss dried fries with 1 tbsp oil, spread on a baking sheet and bake at 425°F (220°C) turning once until golden and crisp, 25–30 minutes.

make quick pickles

Combine white vinegar, water, sugar, kosher salt and mustard seeds in a small saucepan; bring to a simmer until sugar dissolves. Place sliced cucumbers in a jar, pour hot brine over them, cool to room temperature and refrigerate at least 30 minutes before serving.

On each plate, place a generous scoop of coastal coleslaw to one side and a portion of French fries to the other.

Arrange 4–6 slices of honey BBQ glazed baby back ribs on the plate. Spoon a few jalapeño burnt end sausage pieces on top or alongside the ribs.

Top ribs and sausage with a few strips of cowboy candy (pickled jalapeños) and some pickled shallots. Add a small pile of house quick pickles to the side.

Drizzle extra BBQ sauce lightly over the ribs and sausage if desired and sprinkle chopped cilantro or parsley as garnish. Serve immediately.