Get ready for a finger-licking barbecue feast that brings together two classic favorites: sticky baby back ribs and saucy BBQ pulled chicken sandwiches. This recipe is designed for easy cooking using foil packets, so you can fire up the grill or use your oven and stovetop. Whether you’re hosting a backyard party or craving comfort food, this duo delivers smoky, sweet and tangy flavors that everyone will love.
The ribs come out tender with a caramelized glaze, while the pulled chicken is smothered in rich BBQ sauce and piled onto soft brioche buns. Serve them together for a hearty meal that’s sure to satisfy. Grab your napkins-things are about to get messy in the best way!
Log in to save recipes and build weekly shopping lists.
Recipe details
Nutrition per serving
Dietary labels
Allergen check
Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Prepare the ribs: Remove the ribs from the package, reserving any extra sauce. Place the ribs on a lightly oiled piece of aluminum foil large enough to wrap them completely. Brush the tops of the ribs with the reserved sauce. Tightly crimp the foil to form a sealed packet.
- Cook the ribs: For the grill, place the foil packet on grill grates over medium heat and close the lid. Cook until the ribs are warmed through, 20-25 minutes. For the oven, place the packet on a baking sheet and bake at 400°F until warmed through and edges are lightly caramelized, 22-25 minutes. Remove the ribs from the packet, cut between the bones into portions and drizzle with any remaining sauce from the packet.
- Prepare the pulled chicken: Remove the pulled chicken from the package, reserving any extra sauce. Place the chicken on a lightly oiled piece of foil large enough to wrap it. Pour the reserved sauce over the chicken. Tightly crimp the foil to form a sealed packet. Halve the brioche buns.
- Cook the chicken: For the grill, place the foil packet on grill grates over medium heat and close the lid. Cook until the chicken is warmed through, 6-8 minutes. During the last 2-3 minutes, add the buns to the grill to toast. For the stovetop, heat a drizzle of olive oil in a large pan over medium-high heat. Cook the chicken until warmed through, 2-3 minutes. Toast the buns in the pan or a toaster. Assemble the pulled chicken onto the buns to make sandwiches.
Recipe Tips
For extra smoky flavor, add wood chips to the grill.
Let the ribs rest for a few minutes after cooking before cutting for cleaner slices.
Warm the buns briefly to enhance their texture.
FAQ
Can I make this recipe entirely indoors?
Yes! Cook the ribs in the oven at 400°F for 22-25 minutes and prepare the pulled chicken on the stovetop in a pan over medium-high heat for 2-3 minutes. Toast the buns in the oven or a toaster.
How do I store leftovers?
Store leftover ribs and pulled chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I use a different type of bun?
Absolutely. Brioche buns are soft and buttery, but you can substitute with hamburger buns, potato rolls or even slider buns.
Recipe comments
0 DandyRecipes comments
Log in to comment on this recipe.
No DandyRecipes comments yet.