Best Of Both Recipe

Prepare rub and ribs

Preheat oven to 275°F (135°C). In a bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder and ground cumin. Remove the membrane from the back of the ribs if present. Pat ribs dry with paper towels, rub 2 teaspoons neutral oil over both rack surfaces, then apply the dry rub generously on both sides, pressing to adhere.

Slow roast

Place ribs bone-side down on a large rimmed baking sheet or in foil pans. Pour 1 cup apple cider vinegar and 1 cup apple juice (or water) into the pan to create steam and keep ribs moist. Cover tightly with foil and roast in the preheated oven for 2.5 to 3 hours, until meat is tender and pulls back from the bone about 1/4–1/2 inch.

Finish with barbecue sauce

Remove foil, brush both sides of ribs with 1.5 cups barbecue sauce, increase oven temp to 375°F (190°C) or transfer to a hot grill, and cook uncovered for 10–15 minutes until sauce is set and slightly caramelized. Let rest 10 minutes, then slice between bones. Reserve remaining barbecue sauce for serving.

Marinate chicken

Pat chicken pieces dry. In a large bowl whisk together olive oil, kosher salt, black pepper, smoked paprika, garlic powder, dried thyme/oregano and lemon juice. Add chicken and toss to coat. Let marinate at least 30 minutes refrigerated, ideally 2–4 hours or up to overnight for best flavor.

Roast or grill

Preheat oven to 400°F (200°C) or prepare medium-high grill. If oven roasting, place chicken on a wire rack set over a baking sheet. Roast for 30–40 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part and skin is crisp. If grilling, sear skin-side down for 6–8 minutes, flip and cook covered until done, about 20–30 minutes total depending on piece size.

Sauce and finish

During the last 5–8 minutes of cooking brush chicken with up to 1 cup barbecue sauce and continue cooking until sauce is slightly sticky and temperature is 165°F. Rest for 5 minutes before serving.

Place peeled potato chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of the salt. Bring to a boil, then simmer until tender, 15–20 minutes. Drain well and return to the hot pot to dry for 1–2 minutes.

Heat milk and butter together until butter melts (do not boil). Mash potatoes with a potato masher or ricer, gradually adding warm milk-butter until smooth and desired consistency is reached. Season with remaining salt and black pepper. Keep warm until serving, stirring occasionally; for catering keep in covered insulated container.

In a large bowl combine shredded green cabbage, optional red cabbage and shredded carrots.

In a separate bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and black pepper until smooth. Taste and adjust acidity or sweetness as desired.

Pour dressing over vegetables and toss until evenly coated. Refrigerate at least 30 minutes to let flavors meld. Toss again before serving and garnish with a little chopped parsley if desired.

Arrange sliced ribs and glazed chicken on catering trays with chosen sides (mashed potatoes and coleslaw shown). Offer extra barbecue sauce in a separate container for guests. Garnish trays with chopped parsley and lemon wedges if serving chicken.

Serve hot: ribs and chicken best within 2 hours of finishing; for longer service keep proteins in a low oven (around 200°F / 95°C) or insulated chafing with lids to maintain temperature and moisture.