Ingredients:
For the Baked Ribs:
2 racks of pork ribs
1/4 cup brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon chili powder (optional)
1/2 teaspoon cayenne pepper (optional, for spice)
1 cup barbecue sauce (store-bought or homemade).
For the Sausage:
8 large sausages (your choice: pork, beef, or a mix).
For the Chicken:
4 chicken breasts or thighs (bone-in, skin-on for more flavor)
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup barbecue sauce (for basting).
For the Sides:
Mac and Cheese:
2 cups elbow macaroni
2 cups shredded cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Salt and pepper to taste.
Baked Beans:
1 can (15 oz) baked beans
2 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon mustard.
Corn on the Cob:
4 ears of corn, husked
2 tablespoons butter
Salt and pepper to taste.
Coleslaw:
2 cups shredded cabbage
1/2 cup shredded carrots
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon sugar
Salt and pepper to taste.
Instructions:
1. Prepare the Baked Ribs:
Preheat your oven to 300°F (150°C).
Mix brown sugar, paprika, garlic powder, onion powder, black pepper, salt, chili powder, and cayenne pepper in a bowl to create a dry rub.
Rub the spice mixture evenly over both sides of the ribs.
Wrap the ribs in aluminum foil and place them on a baking sheet.
Bake in the preheated oven for 2.5 to 3 hours, until the meat is tender.
Remove from the oven, brush with barbecue sauce, and broil for 5-10 minutes to caramelize the sauce.
2. Prepare the Sausage:
Preheat the oven to 350°F (175°C).
Place sausages on a baking sheet.
Bake for 25-30 minutes, turning halfway through, until the sausages are browned and cooked through.
3. Prepare the Chicken:
Preheat the oven to 375°F (190°C).
In a small bowl, mix olive oil, paprika, garlic powder, onion powder, salt, black pepper, and thyme.
Rub the seasoning mixture over the chicken pieces.
Place the chicken on a baking sheet lined with parchment paper.
Bake for 35-40 minutes, basting with barbecue sauce during the last 10 minutes, until the chicken is cooked through and the skin is crispy.
4. Prepare the Mac and Cheese:
Cook the macaroni according to package instructions. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
Gradually whisk in milk, continuing to stir until the sauce thickens.
Add shredded cheddar cheese, stirring until melted and smooth.
Combine the cheese sauce with the cooked macaroni, season with salt and pepper, and transfer to a baking dish.
Bake at 350°F (175°C) for 20 minutes until the top is golden and bubbly.
5. Prepare the Baked Beans:
Preheat oven to 350°F (175°C).
In a small bowl, mix baked beans, brown sugar, ketchup, and mustard.
Transfer to a baking dish and bake for 20-25 minutes until bubbly.
6. Prepare the Corn on the Cob:
Boil a large pot of water. Add the corn and cook for 5-7 minutes until tender.
Drain and brush with butter, then season with salt and pepper.
7. Prepare the Coleslaw:
In a large bowl, combine shredded cabbage and carrots.
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
Pour the dressing over the cabbage mixture and toss to coat.
Serving:
Arrange the ribs, sausages, and chicken on a large serving platter. Place bowls of mac and cheese, baked beans, corn on the cob, and coleslaw around the meat. Serve with toasted bread or rolls on the side.
Enjoy your feast! This spread is perfect for family gatherings, barbecues, or any special occasion where you want to impress your guests with a hearty and delicious meal.
