BBQ Ribs and Chicken with Root Beer BBQ Sauce

I have several magazine subscriptions. Food and Wine, Bon Appetite', Gourmet. Several years ago I got an issue of Bon App with the most delicious looking BBQ Chicken on the cover. It was Chicken with Root Beer BBQ sauce. Needless to say, I made it that day. I also used the same method to make my baby back ribs and they are the best.

I use the dry spices to put on the ribs and chicken and refrigerate for several hours. I then add the liquid mixture with the spices to the rib pan and cook on the grilled tightly covered with foil for about an hour. I then put the ribs directly on the grill and at the last ten minutes hit it with the root beer BBQ sauce. I follow the recipe for the chicken as it was in the magazine. I do adjust the spice a bit and adjusted the recipe for the BBQ slightly.

These two meats are always served with my homemade coleslaw. I sometimes do homemade baked beans as well when I have the time.

The recipes:

Root Beer BBQ Sauce (I always double this recipe at a minimum)
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
3 tablespoons dark brown sugar
1 tablespoon mild molasses
1 teaspoon liquid smoke
1/2 teaspoon grated lemon or orange peel
1/2 teaspoon ground ginger, garlic and onion powder

Combine all ingredients in heavy sauce pan. Bring to boil over medium heat,
stir occasionally. Reduce heat and reduce to 1 1/2 cups, about 30 minutes.

Dry mixture for ribs or chicken
1 tablespoon salt
1 tablespoon sweet paprika
1 tablespoon brown sugar
2 teaspoons pepper
1/4 teaspoon celery seed - ground

Wet mixture for ribs or chicken
1 cup water
1/4 cup Worcestershire sauce
3/4 cup white vinegar

Use the dry mixture except for 4 teaspoons on the meat and refrigerate for several hours.

Add the remaining dry mixture to the liquid and base chicken as it cooks or add to pan of ribs and cook covered for one hour.

Add BBQ sauce to ribs or chicken the last 10 minutes of cooking so it won't burn.