Wings, baby back ribs for a backyard BBQ

Want to impress your guests at your next backyard BBQ? Chef Adam Perry Lang of New York's Daisy Mae's BBQ USA offers his recipe for "grilled, not smoked" baby back ribs. Not to be outdone, chef Kevin Roberts of San Diego's East Village Tavern & Bowl gives his recipe for "West Coast wings." Make sure you have plenty of napkins on hand!

Kevin's "West Coast wings" with Tavern sauce
Servings:

Serves 4

Ingredients

    • 1 4-pound bag of frozen or fresh chicken wings ( try to get a combo of both wings and drumettes)
    • 1/4 stick butter, melted
    • 1 cup cayenne pepper sauce, divided into 1/2 cup each for wings and sauce
    • 1/2 cup barbecue sauce

Preparation

Baking Directions:

Quick and easy "grilled, not smoked" baby back ribs
Servings:

Serves 6

Ingredients

  • Spice rub

    • 1/2 cup chili powder
    • 1/2 cup sweet paprika
    • 1/4 cup light brown sugar
    • 1 tablespoon kosher salt
    • 1 tsp cayenne powder
    • 1/4 cup water
    • 4 racks baby back ribs (approx 1 1/2 - 2 lbs. each)
    • 1 cup honey
    • 1/2 cup butter or margarine
    • 1/2 cup apple juice
  • Finishing sauce

    • 1 cup favorite BBQ sauce
    • 1/2 cup honey

Preparation

Baking Directions:

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