• 4 bone-in split chicken breasts or 2 racks baby back ribs
• Kosher salt and freshly ground black pepper
• Taylor Farms Asian Chopped Salad Kit
• Melted butter, optional
• 1 c We Love You Korean BBQ Marinade of choice
• Thai Noodle Salad

Recipe 1: Korean BBQ Baby Back Ribs

For the Ribs:

GRILL: Preheat grill to 400°F (medium-high). Set up the grill so one section is indirect heat; for a gas grill, turn the burners off on one side of the grill; for a charcoal grill, move the charcoal to one side of the grill.

If desired, cut ribs into 3 or 4 rib sections (ribs can also be left whole). Season the ribs on both sides with salt and pepper. Place the ribs on the grill over the charcoal. Cover and cook, turning occasionally, until the ribs begin to char and caramelize, about 30 minutes. Transfer the ribs to the side opposite the charcoal; cover and continue to cook, turning occasionally, until meat begins to pull away from the bone, about 1 hour more. Brush ribs with about half of the sauce and let cook for 5 minutes more. Remove from the grill to a cutting board and portion into 3 or 4 rib sections if left whole.

OVEN: Position rack in center of oven and preheat oven to 350°F. If desired, cut ribs into 3 or 4 rib sections and season ribs with salt and pepper. Wrap ribs securely in aluminum and place foil-wrapped ribs on a sheet pan (packets can overlap; use two sheet pans if needed). Bake until ribs are almost tender (carefully open a foil packet to check), 1½-2 hours.

Carefully unwrap each packet while they are still on the baking sheets and slather each batch with sauce. Reseal packets and bake until ribs are fork-tender, about 1 hour more. Transfer rib packets to a cutting board and let stand for a few minutes. Carefully remove foil. Transfer ribs to a serving platter.

To Serve: Portion ribs onto 4 plates and serve alongside deli side of choice.

Recipe 2: Korean BBQ Bone-In Split Chicken Breasts

For the Chicken:

GRILL: Preheat grill to 400°F (medium-high). Set up the grill so one section is indirect heat; for a gas grill, turn the burners off on one side of the grill; for a charcoal grill, move the charcoal to one side of the grill.

Pat the chicken dry with paper towels. Season well with salt and pepper. Lightly oil the grill grates and place the chicken directly on the grates on the indirect heat side, skin-side down. Close the lid and grill for 15 minutes. Turn the chicken over, close the lid again and grill for 10 minutes.

Move chicken to direct heat section and grill, turning once, until skin is golden brown and crisp, about 5 more minutes, or until internal temperature reads 165°F. Brush chicken with barbecue sauce and grill for 2-3 more minutes. Remove chicken from grill and let rest for 5 minutes before serving.

OVEN: Preheat oven to 425°F. Pat the chicken dry with paper towels. Season well with salt and pepper. Lay chicken skin-side up on an aluminum foil-lined sheet pan. Place in oven and bake for 10 minutes.

Remove chicken from oven, brush with barbecue sauce (about ½ cup), and place back in oven for another 20 minutes.

Remove chicken from oven, brush again with barbecue sauce and place back in the oven for 15-20 minutes or until internal temperature reads 165°F. Remove chicken from oven and let rest for 5 minutes before serving.

To Serve: Portion chicken onto 4 plates and serve alongside deli side of choice.