Instructions
step 1 Season the ribs, wings, and chops with garlic powder, onion powder, paprika, salt, and pepper. Let marinate for 30 minutes.
step 2 Preheat grill or oven to medium-high. Grill meats or bake at 400°F (200°C) for 30–40 minutes, turning occasionally.
step 3 In the last 10 minutes of cooking, brush meats with BBQ sauce and continue grilling or baking until caramelized.
step 4 Brush corn with melted butter, season with salt, and grill for 10–12 minutes, turning occasionally until charred.
step 5 For the Jollof rice, blend bell pepper, tomatoes, and onion into a puree.
step 6 Heat oil in a pot, sauté tomato paste and puree for 10–15 minutes until reduced.
step 7 Add thyme, curry, paprika, salt, and broth. Bring to a boil.
step 8 Stir in rice, cover, and cook on low for 20–25 minutes until rice is tender and liquid is absorbed.
step 9 Boil potatoes in salted water until fork-tender, then drain and cool.
step 10 Mix potatoes with mayo, mustard, celery, red onion, salt, and pepper.
step 11 Serve meats with grilled corn, Jollof rice, and potato salad on the side.
Storage and Reheating Tips
Store each component separately in airtight containers. Meats can be refrigerated for up to 4 days and reheated in the oven at 350°F (175°C). Jollof rice can be reheated on the stovetop with a splash of broth. Potato salad should be kept chilled and consumed within 3 days. Corn is best reheated briefly in the microwave or on a hot grill.
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