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

Season

Pat ribs dry with paper towels. Mix kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder in a small bowl. Rub mustard evenly over both sides of the ribs (this helps the rub adhere), then apply the dry rub, pressing it into the meat.

Braise

Place ribs bone-side down on a large sheet of aluminum foil or in a shallow roasting pan. Add 1/2 cup water and 2 tbsp apple cider vinegar to the pan (or under the foil). Drizzle 1 tsp olive oil over the top. Tightly tent with foil or seal, and braise in the preheated oven for 2 to 2 1/2 hours until meat is tender and pulling back from the bones about 1/4–1/2 inch.

Glaze and finish

Remove ribs from oven and increase oven temperature to 425°F (220°C) or preheat a grill to medium-high. Brush both sides with 1/2 cup barbecue sauce. Place ribs uncovered on a baking sheet or directly on the grill and roast/grill for 8–12 minutes until sauce is tacky and caramelized, flipping once and brushing additional sauce if desired. Let rest 5 minutes before slicing between bones into individual ribs.

Wings (1/2 pound)

Preheat & dry wings

Preheat oven to 425°F (220°C) if roasting, or heat oil in a deep fryer/skillet to 375°F (190°C) if frying. Pat wings very dry with paper towels — dryness is key for crispy skin.

Season & coat

In a bowl toss the wings with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp baking powder. The baking powder helps crisp the skin during cooking.

Cook

If frying: Fry wings in batches in 375°F oil for 8–10 minutes until golden and cooked through, internal temperature 165°F (74°C). Drain on paper towels. If roasting: place wings on a wire rack over a baking sheet, brush or toss with 2 tbs vegetable oil, and roast for 35–45 minutes, turning once, until skin is crispy and internal temp 165°F (74°C).

Sauce

Place cooked wings in a clean bowl, add 3 tbsp wing sauce (buffalo or BBQ), and toss to coat evenly. Serve immediately with a lemon wedge and optional extra sauce on the side.

Fries

Cook fries according to package instructions if using frozen, or deep-fry fresh fries at 350–375°F (175–190°C) for 3–5 minutes until golden and crisp. Alternatively, toss fresh fries with 1 tbsp vegetable oil and roast at 425°F (220°C) for 25–30 minutes, turning once. Immediately season with 1/2 tsp salt and serve hot.

Coleslaw

In a medium bowl combine mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth. Add green cabbage, red cabbage, and shredded carrot. Toss until vegetables are evenly coated. Taste and adjust seasoning. Chill for at least 20 minutes to meld flavors, or serve immediately.

Plate & Serve

Arrange a portion of fries and a scoop of coleslaw on the plate. Place sliced ribs (half rack) beside them and add the sauced wings. Garnish with chopped parsley if desired and provide lemon wedge for wings. Serve hot.