Ribs & Wings Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Remove membrane from the back of the ribs by sliding a knife under the membrane at one end, loosening it, then pulling it off with a paper towel for grip.

Make rub

In a small bowl combine kosher salt (1 tbs), black pepper (1 tsp), paprika (2 tsp), brown sugar (2 tbs), garlic powder (1 tsp), onion powder (1 tsp), and chili powder (1/2 tsp). Mix thoroughly.

Season ribs

Pat ribs dry with paper towels. Rub olive oil (1 tbs) over both sides of the ribs to help the rub adhere. Evenly coat both sides of the ribs with the prepared dry rub, pressing lightly so the rub sticks.

Bake low and slow

Place ribs bone-side down on a rimmed baking sheet or roasting pan. Pour apple cider vinegar (1/4 cup) into the pan (not over the ribs) to add moisture during cooking. Cover the ribs tightly with aluminum foil. Roast in the preheated oven for 2.5 to 3 hours, or until the meat is tender and pulls away from the bone but not completely falling off.

Finish with sauce

Increase oven temperature to 425°F (220°C). Uncover the ribs and brush both sides with about half of the prepared sauce (see Sauce section). Return ribs to oven, uncovered, for 10–12 minutes until sauce is caramelized and sticky. Remove and let rest 5 minutes before slicing between the bones.

Prep wings

If whole, separate wings into drumettes and wingettes and discard tips or save for stock. Pat wings completely dry with paper towels—dry skin is key to crispness.

Season and dry-brine

In a large bowl toss wings with kosher salt (1 tsp), black pepper (1/2 tsp), garlic powder (1 tsp), smoked paprika (1 tsp), and baking powder (1 tbs). Add neutral oil (1 tbs) and toss until evenly coated. For best results, place seasoned wings on a wire rack set over a baking sheet and refrigerate, uncovered, for 1–4 hours to dry-brine (or at least 30 minutes at room temperature).

Cook wings (oven method)

Preheat oven to 425°F (220°C) with a rack in the middle. Arrange wings skin-side up on a wire rack over a rimmed baking sheet leaving a little space between pieces. Bake 35–45 minutes, flipping once halfway if desired, until skin is crisp and internal temperature is 165°F (74°C). For extra crispness, broil on high for 2–3 minutes watching carefully.

Toss with sauce

When wings are done, place them in a large clean bowl. Add about half of the prepared sauce and toss to coat evenly. Serve the remaining sauce on the side for dipping.

Warm and finish sauce

In a small saucepan over low heat combine barbecue sauce (1 cup), honey (2 tbs), hot sauce (1 tsp, optional), and butter (1 tbs). Warm gently until butter melts and sauce is glossy, stirring occasionally. Remove from heat. Reserve half for brushing the ribs during finishing and the other half for tossing wings and serving.

Transfer sliced ribs and sauced wings to a serving platter. Sprinkle chopped parsley (2 tsp) over both for color. Serve with lemon wedges (4) on the side for squeezing over wings if desired and the reserved sauce for dipping.