Recipe courtesy of The Bear Cupboard (

Rating:  9 out of 10

Pepsi BBQ Sauce:

1-1/2 tsp. garlic, grated

1/8 tsp. Diamond kosher salt, or table salt

1-1/2 cups Pepsi

1/4 tsp. dry powdered mustard

1/4 tsp. Grey Poupon

3/4 cups ketchup

1 tsp. cider vinegar

1 Tbsp. Worcestershire

1/4 tsp. liquid smoke (optional)

1-1/2 tsp. McCormick's hot New Mexico chili powder (or 1-3/4 tsp. chili powder)

1/2 tsp. black pepper

1/2 tsp. paprika

1/4 tsp. Louisiana hot sauce

1/8 tsp. ground allspice

2-1/2 tsp. freshly squeezed lime juice

In small saucepan, combine all ingredients except lime juice.  Bring to a boil, reduce heat, and simmer until thickened, about 45 minutes.  Cool slightly.  Stir in lime juice.  Taste to adjust seasonings, adding more salt, pepper and/or hot sauce, as desired.  (Can be made up to a week ahead and refrigerated.)

Chicken and Ribs:

2 tsp. Diamond kosher salt, or table salt

2 tsp. black pepper

2 tsp. ground cumin

2 tsp. smoked paprika

2 tsp. Mexican oregano, crushed

2 tsp. chipotle chile powder

1 rack of Baby Back Ribs

1 whole chicken cut up, or 2-1/2 to 3 lbs. of chicken pieces (If chicken is no-water-added, it should be brined for one hour first in a solution of  1/4 cup salt and 2 Tbsp. honey or sugar to 1 quart of water plus garlic and any herbs of choice.)

In small bowl, combine salt, pepper, cumin, paprika, oregano and chile powder.  Lay chicken pieces on large baking sheet.  Lay whole slab of ribs on another baking sheet.  Sprinkle each with rub; turn over and sprinkle underside with rub.  Use up all the rub.  Cover each baking sheet with plastic wrap well and refrigerate at least 5 hours, or, preferably, overnight.

Remove plastic wrap from ribs.  Pour 1/2 cup water or chicken broth into pan; cover with tinfoil.  Place in 325F oven and about 2 hours, or till tender.  Remove plastic wrap from chicken.  Pour 1/2 cup water or chicken broth in pan; cover with tinfoil.  Place pan in 325F oven and bake 25 minutes.  Remove foil and bake additional 20 to 30 minutes, or till tender.  

Meats can be prepared in advance up to this point and refrigerated a day ahead, if desired.

In the meantime, heat a gas grill to 400-425F.  Cut ribs into pieces.  Pour some sauce into a small bowl*.  Oil the grates well and place ribs and chicken on hot grill.  Cover grill lid and cook about 5 minutes.  Baste with sauce.  Cook another 5 minutes.  Turn pieces over.  Baste with sauce.  Cook 5 minutes.  Repeat so that both sides are basted twice.  Transfer to serving platter and serve with extra sauce.  Leftovers can be refrigerated or frozen.

*It's necessary to keep basting sauce separate so that all the sauce is not contaminated by the basting brush.