Firecracker Southern Grill Dinner

Allergens

Dairy-Free, Soy-Free, Nut-Free

Ingredients

• 1. 3 lbs boneless, skinless chicken thighs 2. 2 lbs pork spare ribs 3. 2 lbs beef short ribs 4. 6 large, fresh jalapeños 5. 2 cups barbecue sauce 6. 1 cup apple cider vinegar 7. 1/2 cup brown sugar 8. 1/4 cup Worcestershire sauce 9. 1 tbsp chili powder 10. 1 tbsp smoked paprika 11. 1 tsp garlic powder 12. 1 tsp onion powder 13. 1 tsp ground black pepper 14. 1/2 tsp cayenne pepper (optional)

Instructions

1. In a large mixing bowl, combine the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, chili powder, smoked paprika, garlic powder, onion powder, ground black pepper, and optional cayenne pepper. Mix until well combined.
2. Preheat your grill to medium high heat (around 375°F).
3. Place the chicken thighs, pork spare ribs, and beef short ribs on the grill, arranging them in a single layer. Cook for about 10 minutes per side or until they are seared and browned.
4. While the meat is cooking, slice the jalapeños lengthwise, removing the seeds and membranes.
5. Brush the grilled meats with half of the barbecue sauce mixture, reserving the rest for later use. Continue to cook for another 10 minutes, until the internal temperature of the chicken reaches 165°F, pork reaches 145°F, and beef reaches 145°F.
6. Place the sliced jalapeños on the grill, cooking them until they are slightly charred. Remove from the heat.
7. Transfer the cooked meats to a serving platter, and top with the reserved barbecue sauce mixture. Serve alongside the charred jalapeños for an extra burst of flavor.

Chef’s Insight

To elevate this dish even further, try adding smoked sausage or shrimp to the mix!

Notes

Grill marks add a beautiful contrast to the meat, so be sure to move the meats around on the grill as they cook.