Fall-off-the-bone chicken and ribs

6 servings

Ingredients

Quantity Ingredient
MARY WILSON (BWVB02B)
6 smalls Chicken thigh (about 1 1/2 lb)
6 Whole chicken wings (about 1 1/2 lb)
1 large Onion; coarsely chopped
1 teaspoon Seasoned salt
½ teaspoon Pepper
½ teaspoon Meat tenderizer -OR-
2 tablespoons Distilled white or cider vinegar
1 Whole rack pork spareribs (about 3 lbs), cut into 2- rib portions (large ribs cut into singles)
BASTING SAUCE
1 cup Bottled barbeque sauce
½ cup Ketchup
¼ cup Mustard
2 tablespoons Each honey and distilled white or cider vinegar
1 tablespoon Hot-pepper sauce
1½ teaspoon Garlic powder

Directions

NOTE: Parboil the chicken and ribs (this helps tenderized the meat) up to 4 hours ahead, then cover and refrigerate until ready to grill.

Place chicken pieces in a large pot. Add water to cover by 1 inch. Add onion, seasoned salt and pepper and meat tenderizer. Bring to a boil, reduce heat, cover and simmer 7 minutes. Using tongs, carefully remove wings to a bowl. Simmer thighs, covered, 13 minutes longer. Remove to same bowl. Add ribs to water (adding more water to cover, if necessary).

Simmer, covered, 13 minutes longer. Drain and add to bowl to cool. Meanwhile mix all sauce ingredients in a medium-size bowl until blended. To grill: Put pre-cooked chicken and rib on grill 4 to 6 inches above hot coals. Lightly brush with basting sauce. Grill wings 10 to 12 minutes, thighs and ribs 14 to 16 minutes, turning and basting 2 or 3 times. Chicken should be opaque near bone when pierced and rib should be fork-tender.

To broil: Broil 4 to 6 inches from heat source, turning and basting as directed.

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