brother david’s grilled chicken & ribs
Brother David is my brother David, the one whose backyard I am always borrowing. He loves to grill and we all love it when he does! Hey, the sauce is my recipe, though, so don’t give him credit for that.
- ¼ cup olive oil
- 3 pounds chicken pieces, skin on (thighs, drumsticks, breasts)
- 3 pounds pork ribs on the slab
- Salt and pepper to taste
- ¼ cup garlic powder
- 2 recipes Sweet & Tangy Barbecue Sauce (see below)
Lightly brush your grill with olive oil and preheat it to approximately 350°F.
In the meantime, rinse the meat, pat it dry, and season with salt, pepper, and garlic powder. Arrange the chicken and ribs on the grill. Resist turning the meat for at least 5 minutes. This will help it sear nicely. After 5 minutes or so, turn the meat over, sear the other side for 5 more minutes. Turn again, and this time, brush the meat with the barbecue sauce. Then turn again every 5 minutes, repeating the process of brushing the meat with sauce until the chicken and ribs are cooked through and the barbecue sauce begins to caramelize and form a crust on the meat (35 to 40 minutes).
Serve with more barbecue sauce on the side.
sweet & tangy barbecue sauce
This recipe yields enough sauce to glaze three pounds of meat. We doubled it for the chicken and ribs at our barbecue party. You’ll use about half to marinate and glaze the meat while cooking, and the rest as a condiment on the buffet for those who like it really saucy.
- 1 tablespoon vegetable oil
- 1 large yellow onion, minced
- 2 cups ketchup
- 8-ounce jar honey mustard
- 2 tablespoons minced garlic
- ¼ cup brown sugar
- ½ cup cider vinegar
- tablespoons Worcestershire sauce
Heat the oil in a large saucepan and cook the onion until tender and translucent. Add all remaining ingredients and simmer for 10 minutes. Remove the sauce from the heat and use a handheld blender to process it to a smooth paste. (Alternatively, transfer it to an upright blender.) Return to pan and simmer gently for an additional 5 minutes.
Separate the sauce into two containers. Use one to marinate and glaze the meat during grilling. Reserve the remainder for use as a sauce at the table.