Sliced Avocado

Half Avocado

Featuring Tony Roma’s World-Famous Baby Back Ribs smothered in a Black Pepper BBQ sauce, grilled chicken with a Peach & Bourbon Glaze, and grilled Jalapeño sausage.

Preheat oven to 300°F (150°C). Remove membrane from the bone side of each rack of ribs: slide a butter knife under the membrane at one end, loosen and peel it away (use a paper towel for grip). Pat ribs dry with paper towels.

Prepare ribs

Rub ribs evenly with 1½ tablespoons kosher salt, 2 teaspoons freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon smoked paprika. Drizzle 1 tablespoon olive oil and rub to help the seasoning adhere.

Season ribs

Place seasoned ribs bone-side down on a foil-lined rimmed baking sheet. Cover tightly with foil and roast in the preheated oven for 2 to 2½ hours, or until meat is tender and pulls back from the bones about 1/4–1/2 inch.

Low-and-slow cook

While ribs roast, combine 1/2 cup tomato paste, 1/2 cup ketchup, 1/4 cup packed brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon yellow mustard, 1/4 cup apple cider vinegar, and 1 tablespoon coarse black pepper in a saucepan. Bring to a gentle simmer over medium-low heat, stirring. If sauce is too thick, whisk in up to 2 tablespoons hot water to reach a brushable consistency. Simmer 6–8 minutes to meld flavors, then remove from heat and stir in a splash of olive oil (about 1 teaspoon). Taste and adjust salt/pepper.

Make Black Pepper BBQ sauce

Preheat grill to medium-high (about 400°F). Remove ribs from oven and carefully discard foil. Place ribs on the grill, meat-side up, and brush generously with the black pepper BBQ sauce. Grill 3–5 minutes per side, brushing another coat of sauce and allowing slight caramelization without burning. Use a thermometer if desired; ribs are done when internal temperature reaches about 190–203°F for tender pulled texture.

Finish on the grill

Transfer ribs to a cutting board and let rest 5 minutes. Slice between bones into individual portions. Garnish with a light sprinkle of extra coarse black pepper if desired.

Rest and slice

Pat 2 lbs chicken thighs dry. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Lightly brush with 1 tablespoon olive oil and let sit at room temperature 15 minutes while preparing glaze and preheating grill.

Prep chicken

In a medium saucepan over medium heat, combine 2 cups diced ripe peaches, 1/4 cup brown sugar, 3 tablespoons bourbon, 1 tablespoon apple cider vinegar, 1 teaspoon lemon juice, and 1/4 teaspoon red pepper flakes. Bring to a simmer and cook, stirring occasionally, until peaches break down and sauce thickens about 10–12 minutes. For a smooth glaze, mash with a fork or pulse briefly with an immersion blender. Stir in 1 tablespoon unsalted butter until glossy. Taste and adjust sweetness or acidity as needed. Keep warm.

Make peach-bourbon glaze

Preheat grill to medium (about 375°F). Oil the grill grates. Place chicken thighs on the grill and cook 5–7 minutes per side, turning once, until internal temperature reaches 165°F. During the last 3–4 minutes of cooking, brush chicken generously with the peach & bourbon glaze, turning and brushing so glaze slightly caramelizes but does not burn. Repeat to build up two light coats.

Grill chicken

Remove chicken from grill and let rest 3–4 minutes. Brush any remaining warm glaze over the pieces before plating and sprinkle with chopped parsley.

Rest and serve

If links are refrigerated, let sit 15 minutes at room temperature. Lightly oil sausages with 1 tablespoon vegetable oil to prevent sticking.

Prep sausages

For plumper, juicier sausages, place them in a skillet with 1/2 cup beer or water, cover, and simmer over medium-low heat for 5–7 minutes until warmed through. Drain liquid and pat sausages dry before grilling.

Optional steam (to ensure even cooking)

Preheat grill to medium-high (about 400°F). Place sausages on the grill and cook 3–4 minutes per side, turning frequently, until evenly browned and an instant-read thermometer reads 160–165°F (depending on sausage guidelines). Avoid high flames to prevent casing split and flare-ups.

Grill sausages

Remove sausages from grill and let rest 2 minutes. Slice on the diagonal if desired and sprinkle with chopped parsley. Serve with lemon wedges or your preferred sides.

Finish

Arrange sliced baby back ribs, glazed chicken thighs, and jalapeño sausages on a large platter. Garnish with chopped parsley and lemon wedges. Offer extra Black Pepper BBQ sauce at the table and crack fresh black pepper over the ribs or chicken to taste.

pork baby back ribs

kosher salt

black pepper, freshly ground

garlic powder

onion powder

smoked paprika

apple cider vinegar

olive oil

unsweetened tomato paste

ketchup

brown sugar, packed

Worcestershire sauce

yellow mustard

black pepper, coarse

hot water (to loosen sauce)

boneless skinless chicken thighs

black pepper

ripe peaches, peeled and diced (or frozen/thawed)

brown sugar

bourbon

fresh lemon juice

red pepper flakes

unsalted butter

jalapeño pork sausages (link sausage)

vegetable oil

beer or water (for steaming, optional)

fresh parsley, chopped

lemon wedges

extra black pepper

Summertime BBQ Trio

Make Summertime BBQ Trio Recipe in just 2h 30m. Featuring Tony Roma’s World-Famous Baby Back Ribs smothered in a Black Pepper BBQ sauce, grilled chicken with a Peach & Bourbon Glaze, and grilled Jalapeño sausage.

Summertime Bbq Trio Recipe

Frequently paired with

Local Coupons