Beefy Rib Family Meal Recipe

Prep and season ribs

Pat ribs dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. Rub olive oil over both sides of the ribs, then evenly coat with the dry rub, pressing it into the meat. Let rest 30 minutes at room temperature or refrigerate up to 4 hours.

Low-and-slow cook

Preheat smoker or grill for indirect cooking at 225–250°F (107–121°C). Place ribs bone-side down away from direct heat. Smoke for 3 to 3.5 hours until meat has pulled back from bones and internal temperature reaches about 200°F (93°C) for very tender ribs. If using an oven, set to 275°F (135°C) and cook wrapped in foil with a little apple juice for 3–3.5 hours.

Glaze and finish

During the last 15–20 minutes, brush ribs with BBQ sauce every 5–7 minutes and move to direct heat or under a broiler briefly to caramelize, watching carefully to avoid burning. Rest ribs 10 minutes before slicing between bones for serving.

Prep chicken

Remove giblets, pat chicken dry. Rub the outside with olive oil. Season cavity and skin with kosher salt, black pepper and smoked paprika. Place lemon halves and fresh thyme/rosemary into the cavity. Tie legs with kitchen twine if desired.

Roast or grill

For indirect grill: preheat to medium (around 375°F / 190°C). Place chicken breast-side up on the cooler side and roast for 55–70 minutes until internal temperature at thickest part of thigh reaches 165°F (74°C). For oven: roast at 425°F (220°C) for 50–60 minutes. Baste once or twice with pan juices/olive oil for crisp skin. Let rest 10–15 minutes before carving; serve with lemon wedges.

Grill the sausage links over medium heat for 12–15 minutes, turning occasionally until nicely browned and heated through (internal temp 160°F / 71°C for pork/beef sausages, check package). Alternatively, pan-sear over medium heat in a skillet with 1 tbs oil for 10–12 minutes. Keep warm until serving. Serve with mustard if desired.

Assemble salad

In a large bowl combine mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion and shredded carrot.

Make dressing & toss

Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper until emulsified. Pour dressing over salad just before serving and toss to coat evenly.

Mac & cheese - cook pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente (about 1–2 minutes less than package directions). Drain and set aside.

Mac & cheese - make sauce

In the same pot, melt 3 tbs butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and bring to a gentle simmer, whisking until thickened (2–4 minutes). Remove from heat, stir in 2.5 cups shredded cheddar and Parmesan, reserving 0.5 cup cheddar for topping. Season with 1 tsp salt and 0.5 tsp pepper. Fold in drained pasta.

Mac & cheese - bake (optional)

Transfer mac & cheese to a buttered 8x8 or similar baking dish, sprinkle reserved cheddar on top, and bake at 350°F (175°C) for 15–20 minutes until bubbly and golden. Or serve straight from the pot.

Roasted potatoes

Preheat oven to 425°F (220°C). Toss quartered potatoes with olive oil, garlic powder, dried rosemary/thyme, 1 tsp salt and 0.5 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 25–35 minutes, turning once, until golden and crisp on the outside and tender inside. Finish with a sprinkle of chopped parsley if desired.

Make cornbread batter

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

Bake cornbread

Grease an 8-inch square pan or cast-iron skillet. Pour batter in and bake 18–22 minutes until golden and a toothpick inserted in center comes out clean. Let cool a few minutes.

Maple butter

While cornbread bakes, beat softened unsalted butter with maple syrup until smooth and spreadable. Serve a generous pat with warm cornbread.

Make cookie dough

Preheat oven to 350°F (175°C). In a bowl whisk flour, baking soda and salt. In another bowl beat softened butter with brown and granulated sugar until light. Add egg and vanilla and mix until combined. Gradually add dry ingredients and mix until just combined. Fold in chocolate chips.

Bake cookies

Drop rounded tablespoons of dough onto a parchment-lined baking sheet about 2 inches apart. Bake 9–11 minutes until edges are set and centers still slightly soft. Let cool 2 minutes on sheet then transfer to a rack to finish cooling.

Carve rested beef ribs and whole chicken. Arrange ribs, sliced chicken, sausage links, mac & cheese, roasted potatoes, and garden salad on a large platter or separate serving dishes. Serve cornbread warm with maple butter and cookies for dessert. Garnish savory dishes with chopped parsley and provide lemon wedges for the chicken. This family meal serves 4–6 people.