Makes 8 servings
This meal is a real kid-pleaser and a great last-minute meal if you are stuck for ideas. Have plenty of serviettes available for sticky hands because everyone will want to pick up the chicken or ribs with their fingers. Use any flavour of barbecue sauce – try sweet and sour. Serve with Perfect Microwave Rice and frozen or canned corn niblets or fresh corn on the cob when in season. It is also delicious with broccoli or a tossed green salad.
4 lbs (1.8kg) chicken breasts and legs (8 pieces), bone-in with skin removed
1 cup (250 mL) bottled barbecue sauce
1/2 cup (125 mL) ketchup
1/4 cup (50 mL) packed brown sugar
2 tbsp (25 mL) white vinegar or lemon juice
1 tbsp (15 mL) prepared mustard
Perfect Microwave Rice (makes 8 cups/2 L)
1 cup (250 mL) brown rice
1½ cups (375 mL) long grain rice
4 cups (1L) water
- Preheat oven to 350ºF (180ºC). Lightly grease 9- x 13-inch (3L) baking dish or spray with nonstick cooking spray.
- Place chicken in single layer in dish.
- In large measuring cup, combine barbecue sauce, ketchup, brown sugar, vinegar and mustard; pour over chicken.
- Bake, uncovered, for 45-50 minutes or until juices run clear when chicken is pierced with fork.
Perfect Microwave Rice
- Combine all ingredients in a large 8-cup (2L) glass measuring cup or 3L casserole dish.
- Cover and microwave on High for 24 – 26 minutes or until water is mostly absorbed.
- Let stand for 10 minutes; fluff with a fork
In large Dutch oven, combine 3 lb (1.5 kg) pork back ribs (cut into portions), 1 onion, sliced, 2 stalks celery, chopped, and 1 bay leaf. Barely cover with water and bring to boil; reduce heat and simmer for 25 to 30 minutes or until tender. Drain, discarding vegetables. Follow recipe for Tangy Barbecue Chicken but reduce baking time to 20 to 25 minutes.
To barbecue ribs, brush ribs with half the sauce before barbecuing; simmer remaining sauce in a small saucepan for 3 to 4 minutes and serve separately with ribs and rice.
Suppertime Survival © Bev Callaghan + Lynn Roblin 2020. All rights reserved.