whisky bbq chicken n' ribs
a lightly-whisky-flavoured bbq sauce for a delicious ribs and chicken combo, a la restaurant takeout, except made in the comfort of your home.
Servings: 4 people
Ingredients
- 2 racks of pork ribs sub 2-3 chicken legs if preferred
- 2-3 full chicken legs
- 1/2 cup tomato sauce use your preferred pasta sauce
- 1/4 cup apple cider vinegar
- 1/4 cup apple cider juice
- 1/4 cup honey
- 2 tbsp toasted sesame seed oil
- 1/4 cup preferred whiskey
- 2 tsp salt
- 1 tsp pepper
- 4 tsp smoked paprika use regular paprika if you don't have!
- 1/4-1/2 tsp cayenne pepper depending on desired spice factor
- 1/2 tsp cumin
- 1/2 tsp allspice
Instructions
- mix all your wet ingredients together in a small bowl, in a separate small bowl, mix your dry spices.
- place your ribs and chicken in a bowl or large tupperware container or two as needed. first cover everything in your spice mx and then you’ll want to pour approx 3/4 of sauce over the ribs and chicken and cover them well with it. refrigerate them overnight or for a few hours to allow them to marinade.
- once you're ready to cook, place the ribs on one baking tray and the chicken legs on another, both lined with parchment paper (to help with the eventual mess). sprinkle the extra tsp or so of paprika across the chicken and ribs, as desired. you can also bbq the chicken and ribs if you prefer!
- roast in preheated oven at 250 for approx 2.5 - 3 hours, until both meat are properly cooked through. flip after an hour, and flip again for the last hour. every time you flip the ribs and chicken, pour some of the extra sauce on top, also spoon the liquid that fills the tray back on top of the meat as well. you can do this 3-4 times while it’s roasting, but the more the merrier.
- serve with honey to dip, and enjoy with homemade coleslaw!