Ribs And Chicken Combo Recipe

Prepare ribs

Preheat oven to 150°C (300°F). Remove membrane from the back of the ribs if present: slide a knife under the membrane at one end, loosen, then pull it off using a paper towel for grip.

Season

Pat ribs dry with paper towels. Mix 1 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika and 2 tbs brown sugar in a small bowl. Rub mixture evenly over both sides of the ribs. Let sit at room temperature for 20 minutes or refrigerate up to overnight for deeper flavor (bring to room temp before cooking).

Braise

Place ribs meat-side up in a large baking pan or rimmed sheet. Pour 60 ml apple cider vinegar and 120 ml water into the pan (these liquids should collect in the pan but not cover the ribs). Drizzle 1 tbs olive oil over the ribs to help caramelization. Cover tightly with foil, sealing edges, and bake in the preheated oven for 2 hours (ribs should be tender but not falling completely apart).

Finish with sauce

Remove foil, increase oven to 220°C (425°F). Brush both sides of the ribs with 120 ml barbecue sauce. Return to oven, uncovered, for 10–12 minutes until sauce is sticky and caramelized, watching to avoid burning. Let rest 5 minutes before slicing between bones into individual ribs.

Marinate

About 30 minutes before cooking (can be done while ribs braise), pat the 6 chicken thighs dry. In a bowl combine 2 tbs olive oil, 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika and 15 ml lemon juice. Toss thighs with the mixture and nestle 4 sprigs fresh thyme among pieces. Let rest at room temperature for 20–30 minutes (or refrigerate up to 4 hours).

Cook — oven method

If roasting in the oven with the ribs finishing at 220°C (425°F), arrange thighs skin-side up on a rimmed baking sheet lined with foil or in a shallow roasting pan. Roast for 30–35 minutes at 220°C (425°F) until internal temperature reaches 74°C (165°F) and skin is crisp. In the last 6–8 minutes, brush 60 ml barbecue sauce on the thighs and return to oven to set the glaze.

Cook — grill method (optional)

Preheat grill to medium-high (about 200–230°C / 400–450°F). Grill skin-side down first for 6–8 minutes, then flip and grill 8–10 minutes with lid closed, turning once, until internal temperature reaches 74°C (165°F). During last 3–4 minutes brush with 60 ml barbecue sauce and let glaze set, moving to indirect heat if sauce risks burning.

Rest

Transfer cooked thighs to a plate and let rest 5 minutes before serving so juices redistribute.

Arrange sliced ribs and chicken thighs on a large platter. Sprinkle 2 tbs chopped fresh parsley over the meat and serve with lemon wedges. Offer extra barbecue sauce on the side. Estimated plating serves 4.