Chicken & Ribs Recipe

Season chicken

Pat chicken thighs dry with paper towels. In a small bowl combine 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp garlic powder. Rub the chicken all over with olive oil then evenly season each piece with the spice mix, massaging it into the skin and under the skin where possible.

Sear

Heat a large ovenproof skillet (cast iron ideal) over medium-high heat until hot. Add the chicken skin-side down and sear without moving for 5-6 minutes until the skin is deep golden and crisp. Flip and cook 2 minutes more to color the second side.

Finish in oven

Preheat oven to 375°F (190°C). Transfer the skillet with seared chicken to the oven and roast for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from oven and tent loosely with foil while you prepare ribs and sauce.

Prep ribs

While chicken roasts, remove membrane from the back of the ribs if present: slide a knife under the thin membrane and peel it off using a paper towel for grip. Pat ribs dry.

Season ribs

Mix 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp brown sugar, 1 tsp chili powder and 1/2 tsp onion powder in a small bowl. Rub the mixture all over both sides of the ribs. Drizzle or brush 2 tbsp apple cider vinegar over the ribs to help the rub adhere and add flavor.

Slow-bake

Preheat oven to 300°F (150°C) if not already heated. Place ribs bone-side down on a rimmed baking sheet lined with foil. Cover tightly with foil and bake for 1 hour 45 minutes to 2 hours, until the meat is tender and pulls back from the bones about 1/4–1/2 inch.

Finish with high heat

After slow-baking, remove top foil and increase oven temperature to 425°F (220°C) or set broiler to medium. Brush ribs with the optional BBQ sauce (see sauce directions) or a little extra apple cider vinegar. Return to oven on the middle rack for 8–12 minutes until sauce is sticky and edges caramelize. Let rest 5 minutes before slicing between bones.

Combine 1/2 cup ketchup, 1 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce and 2 tbsp water in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer 4–6 minutes until slightly thickened. Taste and adjust sweetness or acidity. Use to baste ribs during the final high-heat step and serve extra on the side.

Arrange chicken and sliced ribs on a large platter. Spoon any pan juices from the chicken over the pieces. Sprinkle chopped parsley and serve with lemon wedges and reserved BBQ sauce on the side. Recommended sides: coleslaw, corn on the cob or baked beans.