Baby Back Rib & Chicken Meal Recipe

Prepare ribs

Preheat oven to 150°C (300°F). Remove membrane from the bone side of the ribs by slipping a knife under and pulling it off; use a paper towel for grip if needed. Pat ribs dry with paper towels.

Make dry rub

In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder and brown sugar. Mix until evenly combined.

Rub and rest ribs: Brush ribs lightly with 1 tablespoon olive oil, then massage the dry rub evenly over both sides of the racks. Let sit at room temperature for 20 minutes (or refrigerate, covered, up to 2 hours).

Wrap and braise: Place each rack meat-side up on a large sheet of aluminum foil. Add 60 ml apple cider vinegar and 120 ml water to the foil bed (this creates steam). Wrap ribs tightly in foil, sealing edges. Place on a rimmed baking sheet and bake in the preheated oven for 2 to 2 1/2 hours, until meat is tender and pulling away from bones.

Finish on grill or under broiler: Remove ribs from oven and carefully open foil to drain juices into a small pan (reserve juices). Brush ribs with 120 ml barbecue sauce. Preheat a grill to medium-high (or set oven broiler to high). Grill ribs 3–5 minutes per side, brushing with additional sauce and turning, until sauce is caramelized and slightly charred. If broiling, place on a foil-lined tray and broil 3–4 minutes per side, watching closely.

Rest and slice: Transfer ribs to a cutting board, tent loosely with foil and rest 5–10 minutes. Slice between bones into individual portions. Reserve any pan juices to drizzle when serving.

Prep and marinate

While ribs are braising in the oven (or up to 2 hours before grilling), combine 2 tablespoons olive oil, lemon juice, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon smoked paprika in a bowl. Pat chicken thighs dry, then rub the marinade all over the thighs. Tuck a sprig of fresh thyme under the skin of each thigh if using. Let sit at room temperature for 20–30 minutes or refrigerate up to 2 hours.

Grill chicken: Preheat grill to medium-high (about 200–230°C / 400–450°F). Place chicken thighs skin-side down and grill 6–8 minutes until skin is crisp and releases easily. Flip and continue grilling 6–10 minutes more, turning occasionally, until internal temperature reaches 74°C (165°F). If flare-ups occur, move thighs to a cooler area of the grill to avoid burning.

Rest: Transfer chicken to a board and rest 5 minutes before serving to let juices redistribute.

Plate the meal by arranging sliced ribs and grilled chicken thighs on a platter. Spoon any reserved rib braising juices over the meat for extra moisture.

Garnish with chopped parsley and lemon wedges. Serve extra barbecue sauce on the side for dipping.

Suggested accompaniments: coleslaw, grilled corn or roasted potatoes.