Instructions
Step 1: Preheat the oven or grill to 400°F (200°C).
Step 2: In a bowl, mix barbecue sauce, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and olive oil.
Step 3: Coat the ribs and chicken drumsticks with the barbecue mixture.
Step 4: Grill or bake the ribs for 1 1/2 to 2 hours until tender and caramelized.
Step 5: Cook the chicken drumsticks for 35 to 40 minutes, turning occasionally until fully cooked.
Step 6: Bake the russet potatoes for 50 to 60 minutes until soft.
Step 7: Slice open the baked potatoes and fluff the insides with a fork.
Step 8: Top the potatoes with cheddar cheese, sour cream, crumbled bacon, and chopped chives.
Step 9: Boil or grill the corn on the cob until tender, then brush lightly with butter.
Step 10: Steam the broccoli florets until tender.
Step 11: Pour warm cheddar cheese sauce over the broccoli.
Step 12: Mix melted butter with parsley flakes and garlic powder.
Step 13: Brush the garlic bread rolls with the butter mixture and toast until golden.
Step 14: Arrange the ribs, chicken drumsticks, loaded potato, corn on the cob, cheesy broccoli, and garlic bread on a serving tray.
Step 15: Garnish with extra chopped chives before serving.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
The meats can be frozen for up to 2 months in freezer-safe containers.
Reheat ribs and chicken in the oven at 350°F (175°C) until warmed through.
Warm the potato, broccoli, and corn in the microwave or oven before serving.
Toast garlic bread briefly in the oven to restore crispiness.
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