The Ultimate Sharing Platter Recipe

Preheat oven to 275°F (135°C). Remove membrane from back of ribs if present.

Mix kosher salt, black pepper, paprika, brown sugar, garlic powder and onion powder. Rub mixture all over ribs, coating both sides evenly.

Place ribs meat-side up on a foil-lined baking sheet. Combine apple cider vinegar and apple juice and pour into bottom of a low-sided roasting pan or under the foil to keep ribs moist (do not drown ribs). Tightly tent with foil.

Bake for 2.5–3 hours until very tender (meat pulls back from bone). Remove foil and brush ribs with 1/2 cup of BBQ sauce, then return to oven uncovered for 10–15 minutes to set glaze. For extra char, finish on a hot grill or under broiler for 2–3 minutes, watching carefully.

Let rest 10 minutes, then slice between bones. Reserve extra BBQ sauce for serving.

In a large bowl combine buttermilk and hot sauce. Submerge chicken pieces in the buttermilk mixture, cover and refrigerate for at least 4 hours or overnight.

In a second bowl whisk together flour, cornstarch, salt, black pepper, garlic powder and smoked paprika.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in flour mixture, pressing to adhere. For extra-crisp, double dredge: dip back into buttermilk briefly and flour again.

Fry chicken in batches (do not overcrowd) 12–15 minutes until internal temperature reaches 165°F (74°C) and crust is deep golden. Drain on a wire rack over a sheet pan to keep crust crisp.

Keep warm in a 200°F (95°C) oven while finishing other components.

Preheat oven to 325°F (160°C). Toss pork belly cubes with salt, pepper and brown sugar. Spread on a rimmed baking sheet and roast 40–50 minutes until fat has rendered and cubes are tender and slightly caramelized, turning once.

Heat 2 tbsp vegetable oil in a heavy skillet over high heat. Add minced garlic and sear roasted pork belly cubes 2–4 minutes to crisp the edges.

Add soy sauce and honey to the pan, toss to coat and cook another 1–2 minutes until sticky. Remove from heat and keep warm.

Preheat oven or air-fryer according to tater tot package instructions (typically 425°F / 220°C for oven). Toss frozen tots with olive oil, salt and pepper and spread in a single layer on a sheet pan.

Bake according to package until crispy, about 20–25 minutes, turning halfway. If using air fryer, cook in batches until golden and crisp.

Remove tots from oven and immediately drizzle truffle oil evenly over them. Sprinkle shredded cheddar, grated parmesan, crumbled bacon and chopped chives. Return to oven for 2–3 minutes until cheese melts.

Serve hot, garnish with extra chives.

In a skillet over medium heat cook diced bacon until crisp. Remove most of the rendered fat leaving about 1 tablespoon.

Add chopped onion to the pan and sauté until translucent, about 4–5 minutes.

Stir in baked beans, brown sugar, BBQ sauce and mustard. Simmer gently 8–10 minutes until flavors meld and sauce thickens slightly. Adjust salt and pepper to taste.

In a bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper.

Add shredded cabbage and carrot, toss thoroughly to coat. Chill at least 30 minutes to let flavors meld. Taste and adjust seasoning before serving.

Preheat oven to 375°F (190°C). Cook elbow macaroni in salted boiling water until just shy of al dente (about 1 minute less than package directions). Drain and set aside.

In a saucepan melt butter over medium heat. Whisk in flour to make a roux and cook 1–2 minutes. Gradually whisk in milk and simmer until sauce thickens, 3–5 minutes.

Remove from heat and stir in cream cheese until smooth. Add 2 cups shredded cheddar, salt and pepper; stir until melted and combined.

Combine sauce and pasta, transfer to a baking dish. If using, mix panko with parmesan and sprinkle over top. Bake 15–20 minutes until bubbly and topping golden. Let rest 5 minutes before serving.

If using frozen fries, bake or fry according to package until crisp. If using hand-cut potatoes, rinse and dry potatoes, cut into fries, soak 30 minutes, dry well.

Heat oil to 350–375°F (175–190°C). Fry potatoes in batches until golden and crisp, 3–5 minutes per batch. Drain on paper towels and season with salt.

Lightly toast brioche buns cut-side down in a skillet or oven until golden, 1–2 minutes. Keep warm.

Arrange dill pickle slices in a small bowl for serving.

Garlic & Sriracha Mayo

In a small bowl combine mayonnaise, minced garlic, sriracha and lemon juice. Whisk until smooth. Adjust sriracha to taste for heat. Chill until service.

Extra BBQ Sauce

Place extra BBQ sauce in a serving bowl. Warm slightly if desired.

On a large wooden sharing board or platter, arrange sliced ribs, fried chicken pieces, pork belly bites, loaded truffle tater tots, house BBQ beans (in a small ramekin), baked macaroni & cheese (in a small dish), coleslaw, fries and brioche buns.

Place small bowls of BBQ sauce, garlic & sriracha mayo and an extra bowl of pickles on the board for guests to build sandwiches.

Garnish the board with chopped parsley and drizzle any extra BBQ glaze over ribs and pork belly. Serve immediately while hot.