Southern-Style BBQ Platter Recipe

Southern-Style BBQ Platter Recipe

by

This recipe is for a classic Southern-style BBQ platter, a feast for the senses, featuring succulent, fall-off-the-bone smoked ribs generously coated in a rich, glossy BBQ sauce. Accompanying the ribs are hearty sides that perfectly complement the smoky main: sweet and savory baked beans, creamy potato salad, and perfectly seasoned deviled eggs. The image prominently displays a long white platter laden with these components, highlighting the deep, inviting color of the ribs with their visible bone, suggesting tenderness. The baked beans appear thick and flavorful, while the potato salad has a comforting, homemade look, topped with two halved deviled eggs, artfully garnished with paprika. This platter is the epitome of comfort food and a true celebration of Southern BBQ, ideal for gatherings, cookouts, or any occasion demanding a satisfying and diverse meal.

Ingredients:

For the Smoked Ribs (Assumes 2 racks of St. Louis style or baby back ribs):

  • 2 racks (about 4-5 lbs total) pork ribs (St. Louis style or baby back)
  • Rib Rub:
    • ¼ cup packed light brown sugar
    • 2 tablespoons smoked paprika
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon chili powder
    • 1 tablespoon coarse black pepper
    • 1 teaspoon cayenne pepper (optional, for heat)
    • 1 teaspoon salt
  • BBQ Sauce (Homemade or your favorite store-bought):
    • 1 ½ cups ketchup
    • ½ cup apple cider vinegar
    • ¼ cup packed light brown sugar
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon liquid smoke (if not smoking, optional)
    • 1 teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon cayenne pepper (optional)

For the Baked Beans:

  • 2 (15-ounce) cans pork and beans or cannellini beans, drained and rinsed
  • ½ cup BBQ sauce (from above, or store-bought)
  • ¼ cup chopped yellow onion
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon smoked paprika
  • 2 slices bacon, cooked and crumbled (optional, for extra flavor)

For the Creamy Potato Salad:

  • 2 lbs (about 4-5 medium) russet or Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • ½ cup mayonnaise
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped red onion (or yellow onion)
  • 2 tablespoons sweet pickle relish (optional)
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

For the Deviled Eggs:

  • 6 large eggs, hard-boiled and peeled
  • ¼ cup mayonnaise
  • 1 teaspoon yellow mustard
  • ½ teaspoon apple cider vinegar
  • Salt and black pepper to taste
  • Paprika, for garnish
  • Fresh chives or dill, minced (optional, for garnish)

Equipment:

  • Large baking sheet (for ribs)
  • Aluminum foil
  • Smoker or grill (with indirect heat setup) OR oven
  • Meat thermometer
  • Small saucepan (for BBQ sauce)
  • Large mixing bowl (for potato salad)
  • Medium saucepan (for potatoes)
  • Small bowl (for deviled egg yolks)
  • Fork or potato masher
  • Piping bag and star tip (for deviled eggs, optional)
  • Large serving platter
  • Measuring cups and spoons

Instructions:

Part 1: Prepare and Smoke/Bake the Ribs

  1. Prepare the Ribs:
    • Remove the membrane from the back of each rack of ribs. You can do this by sliding a butter knife under a corner of the membrane, then gripping it with a paper towel and pulling it off.
    • In a small bowl, combine all the ingredients for the rib rub.
    • Generously sprinkle the rib rub over both sides of the ribs, pressing it in gently. For best flavor, let the ribs sit at room temperature for 30 minutes, or refrigerate for at least 2 hours (or overnight).
  2. Smoke/Bake the Ribs:
    • Smoking Method: Preheat your smoker to 225-250°F (107-121°C). Place the ribs directly on the grates, bone side down. Smoke for 2.5-3 hours, or until a good bark forms.
    • Foil Wrap (for tenderness): After the initial smoking, remove the ribs and tightly wrap each rack in a double layer of aluminum foil. You can add a splash of apple juice or cider vinegar to the foil for extra moisture. Return to the smoker/oven and cook for another 2-3 hours, or until the internal temperature reaches 195-203°F (90-95°C) and they are very tender (a skewer should slide in easily between the bones).
    • Finishing (Saucing): Unwrap the ribs. Increase smoker/oven temperature to 275-300°F (135-150°C). Generously brush the ribs with your prepared BBQ sauce. Continue to cook for another 30-45 minutes, brushing with more sauce every 15 minutes, until the sauce is caramelized and sticky.
    • Oven Baking Method (Alternative): Preheat oven to 275°F (135°C). Place ribs on a large baking sheet, bone side down. Cover tightly with foil. Bake for 2.5-3 hours. Remove foil, brush with BBQ sauce, and bake for another 30-45 minutes at 350°F (175°C), brushing with more sauce every 15 minutes, until caramelized.
    • Let the ribs rest for 10-15 minutes before slicing.

Part 2: Prepare the Baked Beans

  1. Combine Ingredients: In a medium saucepan or oven-safe dish, combine the drained and rinsed pork and beans (or cannellini beans), BBQ sauce, chopped yellow onion, light brown sugar, Dijon mustard, and smoked paprika. Stir well to combine. If using crumbled bacon, stir it in now.
  2. Cook:
    • Stovetop: Simmer over low heat for 20-30 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened.
    • Oven: Bake at 350°F (175°C) for 30-40 minutes, or until bubbly and slightly reduced.
    • Keep warm until serving.

Part 3: Prepare the Creamy Potato Salad

  1. Cook Potatoes: Place the cubed potatoes in a medium saucepan and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender but still hold their shape. Drain well and let cool slightly.
  2. Prepare Dressing: In a large mixing bowl, combine the mayonnaise, chopped celery, chopped red onion, optional sweet pickle relish, yellow mustard, and apple cider vinegar. Whisk until well combined.
  3. Combine and Season: Add the slightly cooled potatoes to the dressing. Gently fold everything together until the potatoes are evenly coated. Season with salt and black pepper to taste.
  4. Chill: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.

Part 4: Prepare the Deviled Eggs

  1. Halve Eggs & Scoop Yolks: Carefully slice the hard-boiled eggs in half lengthwise. Gently scoop the yolks into a small bowl. Arrange the egg white halves on a serving plate.
  2. Make Filling: Mash the egg yolks with a fork until smooth. Add the mayonnaise, yellow mustard, and apple cider vinegar. Mix well until creamy and smooth. Season with salt and black pepper to taste.
  3. Fill Eggs: Spoon the yolk mixture back into the egg white halves. For a neater presentation, you can use a piping bag with a star tip to pipe the filling.
  4. Garnish: Lightly sprinkle the filled deviled eggs with paprika for color. If using, garnish with fresh chives or dill.
  5. Chill: Cover and refrigerate until ready to serve.

Part 5: Assemble the BBQ Platter

  1. On a large serving platter, artfully arrange the sliced smoked ribs.
  2. Spoon generous portions of the warm baked beans and chilled potato salad alongside the ribs.
  3. Place the deviled eggs strategically on the platter, typically nestled with the potato salad for easy access.
  4. Serve the Southern-Style BBQ Platter immediately and enjoy the harmony of flavors and textures. This comprehensive meal is perfect for a crowd and embodies the spirit of a true backyard BBQ.
Post Views: 1

Leave a Comment