Chicken & Rib Combo Recipe

Cook aromatics and peaches

In a medium saucepan set over medium heat, add 1 tablespoon olive oil (from Chicken section) or 1 teaspoon neutral oil. Add the finely chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the chopped peaches and 1/4 cup water; cook, stirring occasionally, 6–8 minutes until softened.

Simmer sauce

Add the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, Dijon mustard, smoked paprika, red pepper flakes, salt, and black pepper. Stir to combine, then add the bourbon. Bring to a simmer, reduce heat to low and simmer gently 12–15 minutes, stirring occasionally, until thickened and flavors meld. If sauce becomes too thick, add a tablespoon or two of water.

Blend and finish

Remove from heat and let cool slightly (2–3 minutes). Use an immersion blender or transfer to a blender and puree until smooth. Return to saucepan, taste and adjust salt/acid (add a splash more vinegar if needed). Stir in 1 tablespoon butter, if using, for gloss. Keep warm or cool to room temperature; reserve 1/2 cup for finishing the platter and the remainder for basting.

Prep chicken

Pat chicken thighs dry with paper towels. Rub with 1 tablespoon olive oil. Combine 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp smoked paprika; sprinkle and rub evenly over both sides of the thighs.

Roast or grill chicken

Preheat oven to 425°F (220°C) for roasting, or prepare grill for medium-high heat. For oven: place thighs skin-side up on a rack set over a baking sheet and roast 25–30 minutes until internal temperature reaches 165°F (74°C) and skin is crisp. For grill: grill skin-side down first 6–8 minutes to render fat and crisp skin, then flip and grill 8–12 more minutes until internal temp 165°F (74°C).

Baste with sauce

During the last 6 minutes of cooking, brush chicken with the Peach Bourbon BBQ Sauce (reserve extra for serving). Apply 2–3 thin coats, allowing sauce to set between coats. Remove chicken and let rest 5 minutes before serving.

Prep ribs and rub

Preheat oven to 275°F (135°C) if finishing in oven, or prepare smoker/grill for low indirect heat ~250–275°F (121–135°C). Remove membrane from the bone side of the ribs for better tenderness. Pat ribs dry. Rub a thin layer of yellow mustard over both sides as a binder. Mix the brown sugar, paprika, garlic powder, onion powder, 1 tsp salt, 1/2 tsp black pepper and optional chili powder; evenly coat both sides of the ribs with the rub.

Low-and-slow cook

If using oven: wrap ribs tightly in foil (add 2 tablespoons apple juice into the foil packet for moisture) and place on a baking sheet. Bake 2.5–3 hours until the meat is tender and pulls back from the bone about 1/4–1/2 inch. If using smoker/grill: cook ribs bone-side down indirect at 250–275°F (121–135°C) for about 3–3.5 hours, spritzing with apple juice every 45–60 minutes after the first hour to maintain moisture.

Finish with sauce

For a sticky finish, during the last 20–30 minutes of cooking, brush the top side of the ribs with the Peach Bourbon BBQ Sauce every 8–10 minutes, building 2–3 layers. If oven-baked in foil, open the foil for the final 20 minutes and baste/sauce the ribs and return uncovered to allow the sauce to set.

Rest and slice

Remove ribs and let rest 10 minutes. Slice between the bones into individual ribs. Keep warm until serving.

Arrange rested chicken thighs and sliced ribs on a warm platter. Spoon or brush additional Peach Bourbon BBQ Sauce (reserve 1/2 cup) over both proteins for gloss. Sprinkle chopped parsley over the top and serve lemon wedges on the side if desired.

Serve with remaining sauce on the side for dipping. Estimated serving: accompany with sides like coleslaw, cornbread or grilled vegetables.