Summertime Bbq Trio Recipe

Prepare ribs

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.

Season 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.

Low-and-slow cook

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.

Make Black Pepper BBQ sauce

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.

Finish on the grill

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.

Rest and slice

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.

Prep chicken

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.

Make peach-bourbon glaze

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.

Grill chicken

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.

Rest and serve

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.

Prep sausages

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

Optional steam (to ensure even cooking)

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.

Grill sausages

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.

Finish

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.

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.