Rib & Wing Combo Recipe

Trim and season

Preheat oven to 150°C (300°F). Remove membrane from the back of the ribs if present. Pat ribs dry. Combine kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder. Rub mixture evenly over both sides of the ribs and let rest 15–30 minutes at room temperature.

Bake low and slow

Place the ribs bone-side down on a rimmed baking sheet lined with foil. Pour apple cider vinegar into the foil-lined pan (this creates steam and keeps ribs moist). Cover tightly with foil and bake in the preheated oven for 2 hours 15 minutes to 2 hours 30 minutes, until meat is tender and pulls back from the bones slightly.

Finish with sauce

Increase oven temperature to 220°C (425°F). Remove foil, brush ribs with 2/3 of the barbecue sauce, and return to oven uncovered for 10–12 minutes to caramelize the sauce. Alternatively, finish on a hot grill for 5–7 minutes, brushing with remaining sauce and turning once. Rest ribs 5 minutes before slicing into portions.

Prepare dredges and brine

In a shallow bowl whisk the buttermilk and egg together. In a separate bowl combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, kosher salt and black pepper. Pat wings dry with paper towels; season lightly with a pinch of salt.

First dust and wet dip

Toss wings in the flour-cornstarch mixture to coat lightly; shake off excess. Dip each coated wing into the buttermilk-egg mixture, ensuring an even coating.

Second dust

Return wings to the flour mixture and dredge thoroughly a second time to create a thicker, double-dusted crust. Place on a wire rack for 10 minutes to set while oil heats.

Fry

Heat vegetable oil in a heavy pot or deep fryer to 180°C (350°F). Fry wings in batches for 8–10 minutes, turning once, until golden brown and internal temperature reaches 74°C (165°F). Drain on a wire rack or paper towels. If desired, toss lightly with extra barbecue sauce or serve sauce on the side.

Seasoned fries

While ribs are finishing, bake or fry the seasoned fries according to package or hand-cut instructions: typically 200°C (400°F) for 18–25 minutes, flipping halfway, until golden and crisp. Season with additional salt immediately after cooking.

Cornbread

If using prepared cornbread, warm in a 180°C (350°F) oven for 8–10 minutes or microwave briefly. Serve each piece brushed with a little butter if desired.

Baked beans or coleslaw

For baked beans: warm gently on the stove until simmering and serve 1/2 cup per portion. For coleslaw: toss shredded cabbage and carrot with slaw dressing and chill until ready; serve 1/2 cup per portion.

Plate

Slice 1/2 lb of cooked ribs per serving into 2–3 rib pieces. Arrange ribs and 4 double-dusted wing pieces on the plate with a serving of seasoned fries, two pieces of cornbread, and either 1/2 cup baked beans or 1/2 cup coleslaw. Garnish with chopped parsley and offer extra barbecue sauce on the side.