My family has been making this recipe, or a version of it, for years. In fact I lost track of where it came from and had to ask my mom. It turns out she came up with it!
I actually made it for my family about a month ago when the weather was still pretty chilly and cloudy and had to scramble to post it before that type of weather was a distant memory. The good thing about this recipe is that you can make it whenever you are craving BBQ but the weather or your outdoor grill are not cooperating.
Perfectly messy, smoky, fall of the bone BBQ chicken and ribs right out of your oven!
This recipe is perfect for a crowd served with potato salad and a mixed green salad.
Ingredients: Serves 6
pack or 8 bone in skinless chicken thighs, trimmed, cleaned and dried
2 packs of baby back ribs, silver skin removed from back
Herbes de Provence
fresh ground black pepper
favorite barbecue sauce (I use Sweet baby Rays)
2 baking sheets
heavy duty foil
canola oil spray
Preheat oven to 325. Line baking sheets with two sheets of foil overlapping in different directions (as pictured), and large enough to cover the meat completely. Spray the foil with canola oil spray. Place the chicken in one tray and the ribs in the other, meat side up.
Season the chicken liberally with salt, pepper and Herbes de Provence and the ribs with salt, pepper and cumin barbecue rub. Fold the foil over to cover the meat completely and cook for 1 hour then remove from the oven. Turn up the temperature to 350. Baste the meat with your favorite barbecue sauce, cover completely and cook another 30 to 45 minutes.
Serve on a platter drizzled with more sauce and your favorite BBQ sides!