In last week’s post I wrote about Mom and Dad’s annual 4th of July bash. (See July 1 titled Celebrating the Red, White, and Blue in Canfield, Ohio) She always made a huge spread for our neighbors and friends and although burgers and dogs would have been a suitable choice, Mom always jumped in to try something different.
The last few years they hosted the party she made pans of delicious Barbeque Chicken and Ribs. This is perfect if you want to feed a larger crowd and my Dad loved it because he wasn’t tied to cooking on a hot grill on a steamy summer day. Break out the extra napkins! This is a great recipe!
Adrienne’s 4th of July Barbeque Chicken and Ribs
The sauce ingredients:
-3 cloves garlic
-1 c honey
-¾ c brown sugar
-1/2 c soy sauce
-¼ c vinegar
-2 c ketchup
-1, 8oz can tomato sauce
-3 TBS dry dry mustard
-3 TBS dried parsley
Mix sauce ingredients together. Separate the chicken and ribs into 2 different pans. ( Use foil pans for easy cleanup!) Put 5 lbs pork spare ribs cut into 2-3 rib servings and 5 lbs chicken legs and breasts. Pour sauce over meat and marinate in the refrigerator overnight for 24 hours. Bake 325 degrees, uncovered until the meat thermometer reaches 165 degrees for the chicken and 145 degrees for the ribs.( I like a little char on top so I took the meat out about 10 degree shy of the recommended degree so the meat wouldn’t be over done.) Enjoy!
brendrag5
So yummy…need to make this again!
Judy Palermo
It’s still as good as it was back then!
Melanie Riley
Looks really good…bet that sauce is delicious!
Judy Palermo
Thanks to my mom, it’s a great recipe and the sauce is the best part, of course! Thanks, Melanie@
Nancy Anderson
Judy, do you know about how long the ribs and chicken should be baked?
Judy Palermo
I cook the chicken until they reach a temp of 165 and the ribs until a temp of 145. I learned a long time ago to cook meat according to temp, not time. I overcooked meat for years until I got a good meat thermometer!