Ribs N' Chicken
01/29/2002

Jan Carlton's Favorite Recipes/Father's Day Specialty


Recipe: (4 servings)

* 1 (18-ounce) bottle favorite commercial barbecue sauce (see note),
or 2 to 3 cups favorite recipe barbecue sauce

* 1/3 cup bourbon whiskey or scotch whisky or dark rum, or orange
juice or unsweetened pineapple juice, or a combination

* 3 to 4 Tablespoons light brown sugar, firmly packed

* Few drops liquid smoke (optional)

* 4 pounds baby-back or country-style or spare ribs, or 1 (2-1/2 to
3-pound) package of frying chicken, cut into serving pieces

* 1 to 2 medium seedless orange(s), unpeeled and thinly sliced
(optional)

Method of Preparation

In a medium bowl, combine the first 3 to 4 ingredients, blending well.
Arrange ribs and/or chicken pieces on an aluminum foil-lined 15 X 10 X
1-inch baking sheet (jelly-roll pan), or in an aluminum foil-lined
broiler pan or 13 X 9 X 2-inch baking dish/pan. Bake, uncovered, in a
preheated very hot oven (450 to 475 degrees) for 15 minutes; drain off
any fat which may have collected in bottom of pan. Reduce oven
temperature to very slow (225 degrees); liberally baste ribs and/or
chicken with barbecue sauce. Arrange orange slices over ribs and
chicken pieces, if desired. Cover loosely with aluminum foil and bake
ribs about 4 to 5 hours (about 2 hours for chicken) or until meat is
very tender. Baste ribs and/or chicken pieces occasionally with
additional sauce throughout baking time. (If preparing ribs and
chicken at same time, brown both at same time, but then remove chicken
and keep in refrigerator for first 2 hours of baking time. Add chicken
back to pan about 1-1/2 to 2 hours before end of baking time). Uncover
ribs and remove orange slices. Spoon additional warmed barbecue sauce
over ribs; or pass remaining sauce in a sauce boat.



Grill Method

Prepare sauce as previously directed. Arrange ribs and/or chicken
pieces on grill rack; place grill rack at medium level of charcoal or
gas barbecue grill over medium coals (ash gray and glowing) of
charcoal grill and at medium setting of gas grill about 10 minutes
total, turning ribs or chicken pieces once. Spread charcoal to outside
of grill box in a circle, turn gas grill to low setting. Transfer ribs
and/or chicken pieces to a sheet of heavy-duty aluminum foil, bone
side down; liberally baste ribs and/or chicken pieces with sauce. Add
orange slices, if desired; bring aluminum foil up around ribs and/or
chicken so that sauce won't run off into grill box. Arrange packet in
the center of charcoal grill at the highest level so that charcoal
surrounds ribs and/or chicken, but is not directly in contact (under)
with ribs/chicken. (For gas grills, may wish to turn off one side of
grill and leave second side at low setting; place packet on grill rack
at highest level in which thermostat setting has been turned off).
Loosely cover grill with aluminum foil or grill top and grill for 3 to
4 hours for ribs (about 1 to 1-1/2 hours for chicken). (If preparing
both ribs and chicken at same time, start ribs first, then add in
chicken about 1 to 1-1/2 hours before end of grilling time for ribs;
brown chicken at lowest setting of gas grill or over very slow coals).
Baste ribs and chicken frequently with sauce, also turning each
frequently. Continue to grill until ribs and/or chicken pieces are
fork tender and nicely browned. Be careful not to burn ribs or
chicken. Remove orange slices before serving. Baste ribs and/or
chicken pieces with additional warmed sauce or pass remaining sauce in
a sauce boat.



Note: Prefer KC Masterpiece Original Barbecue Sauce

Variations: For a more spicy sauce, add several drops of Tabasco or
other hot pepper sauce to barbecue sauce. For a less sweet sauce,
reduce brown sugar to 1 to 2 Tablespoons. May omit ribs and/or chicken
pieces. Use 1 (3 to 4-pound) boneless beef brisket. Prepare as for
ribs. The longer you cook it, the tender it will become.