2-3 Racks Baby Back Pork Ribs
3 Pounds Bone-in Skin-on Chicken thighs (approx. 12 pieces)
4 Tablespoons Olive Oil, Divided
1/2 Cup Brown Sugar
1/4 Cup Paprika
1 Tablespoon Black Pepper
1 Tablespoon Kosher Salt
1 Tablespoon Chili Powder
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Cumin
Sweet BBQ Sauce
1 1/2 Cups Ketchup
1 1/2 Cups Brown Sugar
1/2 Cup Apple Cider Vinegar
1/2 Cup Water
1 Tablespoon Worcestershire Sauce
1 Tablespoon Molasses
1 1/2 Tablespoon Dry Mustard
1 Tablespoon Paprika
1/2 Tablespoon Salt
1/2 Teaspoon Onion Powder
1/2 Tablespoon Black Pepper
2 Dashes Hot Sauce
Porterhouse Potato Salad
3 Pounds Yukon Gold Potatoes, Peeled and Chopped into 1/2 Inch Square Pieces
6 Eggs, Hard Boiled and Peeled
1 Cup Sweet Bell Pepper, Diced (About 1)
1 Cup Onion, Diced (About 1 Medium)
1 Cup Celery Rib, Diced (About 6 Spears)
1 Can Sliced Black Olives, Drained and Divided
1/2 Cup Sweet Pickle Relish
2 Cup Mayonnaise
1 Teaspoon Granulated Garlic
1 Teaspoon Celery Salt
1 Teaspoon Paprika
1 Tablespoon Dijon Mustard
Fresh Ground Black Pepper
Note: Note: Dry rub & BBQ Sauce are the same for both ribs and chicken. If you plan on making both, double the recipe.
Estimated Cooking Time For Ribs: 4 hours
Combine all ingredients in a small bowl and mix to incorporate.
In a non-reactive saucepan combine all of the ingredients, whisk until well blended. Bring to a boil over medium heat, reduce to low and simmer for about 20 minutes, stirring occasionally. Adjust seasonings to taste. Remove from heat, allow to cool. Sauce can be stored in an airtight container for up to 2 weeks. Recipe yields 1 cup sauce.
To Prepare the BBQ Ribs
Preheat the oven to 315°F. Remove the thin membrane covering the rack. Gently glide a knife under the membrane, then using your fingers pull the membrane away from the bones. Generously season both sides with dry rub. Place the rib racks on a rimmed sheet pan, cover with aluminum foil. Bake for 3 hours at 315°F. Remove from the oven, remove aluminum foil and set aside, generously baste both sides of ribs with BBQ sauce, lower heat to 250°F. Return to oven, bake for 10 minutes, baste both sides. Repeat this process for about an hour, for the sauce to reach peak caramelization and develop a nice crust of the ribs. Remove from the oven, cover loosely with aluminum foil, let rest for 15 minutes before cutting and serving.
Estimated Cooking Time For Chicken: 1 hour
To Prepare the BBQ Chicken Thighs
Pre-heat oven to 400°F. On a rimmed baking sheet drizzle with 2 tablespoons of olive oil. Coat all sides of chicken with oil and dry rub. Place chicken on rimmed baking sheet skin side down. Bake for 25 minutes. Remove chicken from the oven. Using a basting brush, coat the top of chicken with bbq sauce. Then using a spatula, carefully lift and flip the chicken over with skin side up, being careful not to tear the skin. Baste skin side with bbq sauce and return the chicken to the oven, bake for 15 minutes. Remove chicken from the oven, brush with more bbq sauce, return to the oven and bake for another 15 minutes. Remove chicken from the oven, brush with another layer of bbq sauce, increase oven temperature to 425°F. Continue to bake for 5-7 minutes. When the sauce starts to caramelize on the pan. Remove from the oven, check for doneness, 165°F is the desired temperature. Once fully cooked, allow to rest for 5 minutes before serving.
Porterhouse Potato Salad
Start with cooking the potatoes, place prepared potatoes into a large stock pan, cover with cold water and bring to a boil over medium-high heat. Once water boils, reduce heat to a gentle simmer, cook uncovered. After 5 minutes of simmering, check the potatoes to gauge time. Continue cooking until potatoes are tender, about 10-20 minutes. To check if the potatoes are cooked, spear a fork/knife thru to the center of the potato, if the utensil glides thru easily, they are done.
When potatoes are tender, drain into a colander. Pour cooked potatoes into an extra large bowl, season with 1 teaspoon of salt while potatoes are still warm. Fold in bell pepper, onion, celery, peeled hard boiled eggs, half portion of sliced black olives, paprika, granulated garlic, celery salt, mustard and 2 cups mayonnaise. Slowly incorporate and combine ingredients. Some potatoes will be intact, some will be mashed. Fold in sweet pickle relish. Taste and adjust seasonings with salt, pepper. Finish with a sprinkle of paprika and the remaining black olives.