Family Bbq Combo Recipe

Make the dressing

In a medium bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and black pepper until smooth and well combined.

Add shredded green cabbage, red cabbage and grated carrot to a large bowl. Pour dressing over vegetables and toss thoroughly to coat. Taste and adjust salt or vinegar if desired. Chill in refrigerator for at least 20 minutes while you prepare mains and sides.

Prepare and season ribs

Preheat your oven to 275°F (135°C). Remove membrane from the back of the ribs by sliding a knife under it and pulling it off. Pat ribs dry with paper towels. In a small bowl combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, kosher salt and black pepper. Rub olive oil over both sides of the rack, then liberally rub the dry spice mix over both sides of the ribs.

Low and slow cook

Wrap the seasoned rack tightly in aluminum foil (shiny side in) and place on a baking sheet. Bake in the preheated oven for 2.5 to 3 hours, until the ribs are tender and internal temperature reaches about 195°F (90°C) and the meat pulls back from the bone.

Finish with BBQ sauce

Remove ribs from oven and carefully unwrap. Increase oven temperature to 400°F (205°C) or preheat a grill to medium-high. Brush the top of the ribs with about half of the BBQ sauce and return to oven (uncovered) or place on the grill for 8–10 minutes until sauce is sticky and slightly caramelized. Brush remaining sauce before serving. Let rest 5 minutes, then slice between bones into portions.

Marinate

In a bowl combine buttermilk and hot sauce. Add the chicken wings, toss to coat, and refrigerate for 30 minutes to 2 hours (30 minutes is fine if short on time).

Prepare dredge

In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly mixed.

Double-dust and fry

Remove wings from buttermilk, letting excess drip off. Dredge each wing in the flour mixture, shake off excess, then briefly dip back into the buttermilk (about 5 seconds) and dredge again in the flour mixture for a double coating. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry wings in batches 6–8 minutes per batch (depending on size) until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a sheet pan or paper towels. Optionally toss with a little BBQ sauce or serve sauce on the side.

Prep and par-cook

Preheat oven to 425°F (220°C). Place cut fries in a bowl of cold water and soak 15–30 minutes to remove excess starch, then drain and pat dry thoroughly with towels.

Season and bake

Toss dried fries with 3 tablespoons vegetable oil, paprika, garlic powder, onion powder, salt and black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet (use two sheets if needed). Bake 20–25 minutes, flipping once halfway through, until fries are golden brown and crisp. For extra crispness, broil 1–2 minutes at the end while watching closely.

Make batter

Preheat oven to 400°F (200°C). In a bowl whisk together cornmeal, flour, sugar, baking powder and salt. In a separate small bowl whisk milk, egg and melted butter, then pour wet ingredients into dry and stir until just combined—do not overmix.

Bake

Lightly grease a 9x5-inch pan or divide into four small square or cast-iron molds. Pour batter and bake 15–20 minutes for small pieces (or 20–25 minutes for a single 9x5 pan) until golden brown and a toothpick comes out clean. Let cool slightly, then cut into 4 pieces and serve warm.