Four Meats, Three Sides Recipe

Prepare rub and preheat

Preheat oven to 300°F (150°C) for slow-cooking ribs and short ribs. In a small bowl, combine 2 tsp kosher salt, 1½ tsp black pepper, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder and 2 tbsp brown sugar. Reserve 1 tablespoon of the rub for the chicken and use the rest for the ribs and short ribs.

Season the chicken thighs

Pat chicken thighs dry. Rub 1 tablespoon olive oil over the thighs, then evenly coat with the reserved 1 tablespoon rub and a light pinch of additional salt and pepper. Set aside at room temperature for 15 minutes while you prepare other components.

Prepare pork ribs

Remove membrane from underside of baby back ribs if present. Rub ribs evenly with 1 tablespoon olive oil and the larger portion of the rub mixture. Wrap ribs tightly in foil and place in a baking dish. Bake in the preheated 300°F oven for 2 to 2½ hours, until meat is tender and pulling from bone. In final 15 minutes, brush with ½ cup barbecue sauce mixed with 1 tbsp apple cider vinegar; return to oven unwrapped for glazing.

Braise beef short ribs

Season beef short ribs liberally with salt and pepper. Heat a heavy Dutch oven or ovenproof pot over medium-high heat. Add 1 tablespoon olive oil and brown the short ribs on all sides, about 3 minutes per side. Remove ribs and set aside. In the same pot, add 1/2 cup beef broth and scrape up browned bits. Add 1 cup beef broth, 1 tbsp Worcestershire sauce and 1 tbsp yellow mustard. Return ribs, bring to a simmer, cover and transfer to oven (300°F) for 2 to 2½ hours, until meat is tender and falling from bone. Towards the end, skim and reduce braising liquid slightly to concentrate flavor.

Cook smoked sausage and finish chicken

While ribs and short ribs are braising, heat a skillet over medium heat with 1 tablespoon olive oil. Add sliced smoked sausage and cook until browned, about 4–6 minutes, stirring occasionally. Remove and keep warm. After ribs are nearly done, heat a grill pan or skillet over medium-high heat. Cook seasoned chicken thighs skinless side down (if applicable) for 5–7 minutes per side until internal temperature reaches 165°F (74°C) and a nice crust forms; let rest 5 minutes before slicing. If oven-roasted preferred, roast at 425°F for 20–25 minutes instead.

Assemble meats

Keep each meat warm on a low oven (200°F) if needed. Slice chicken thighs. Unwrap and cut ribs into individual portions. Remove short ribs and shred or serve whole with reduced braising liquid spooned over. Arrange smoked sausage slices. If desired, warm remaining ½ cup barbecue sauce and brush lightly on sliced meats or serve on the side.

Place peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to simmer and cook until fork-tender, about 15–20 minutes.

While potatoes cook, heat milk and butter together in a small saucepan (or microwave) until butter melts and mixture is warm. Drain potatoes well and return to pot. Mash with a potato masher or ricer until mostly smooth. Add warmed milk-butter mixture, 2 oz cream cheese (if using), and mash/beat until creamy. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Keep warm until serving.

Arrange carrots, broccoli florets and red onion wedges on a rimmed baking sheet in a single layer. Drizzle with 2 tbsp olive oil, sprinkle with 3/4 tsp salt, 1/2 tsp black pepper and toss to coat. Scatter fresh thyme or rosemary if using.

Roast in a 425°F (220°C) oven for 15–20 minutes, turning once halfway through, until vegetables are tender and edges are caramelized. If vegetables are done earlier than meats, keep warm on the lowest oven rack or lightly tent with foil.

In a medium skillet over medium heat, add diced bacon and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove most of the bacon fat leaving roughly 1 tablespoon in the pan. Add 1/2 cup chopped onion and sauté until softened, about 3–4 minutes.

Add drained beans to the skillet along with 2 tbsp brown sugar, 3 tbsp ketchup, 1 tbsp mustard, 1 tbsp apple cider vinegar, 1/2 tsp salt and 1/4 tsp pepper. Stir to combine and simmer gently for 8–10 minutes, allowing flavors to meld. Stir in cooked bacon (reserve a little for garnish). Taste and adjust seasoning. Keep warm until serving.

Arrange each of the four meats (sliced chicken thighs, rib portions, shredded or whole short ribs with braising sauce, and smoked sausage) on a large platter or family-style board. Spoon baked beans, mashed potatoes and roasted vegetables into separate bowls or alongside on the platter.

Garnish mashed potatoes and meats with chopped fresh parsley and serve lemon wedges on the side if desired. Provide extra barbecue sauce for dipping. Serve hot and let guests help themselves to the four meats and three sides.