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Perfect Juneteenth Menu Plan for 20 People with Easy Timeline

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A thoughtfully crafted Juneteenth menu plan designed to feed 20 people with a balance of smoky ribs, tender chicken, fresh sides, and sweet potato pie, all timed perfectly for a stress-free celebration.

Ingredients

Scale
  • 10 pounds pork ribs (preferably St. Louis style)
  • 5 pounds chicken thighs, skin-on and bone-in
  • BBQ dry rub mix (smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper)
  • 3 cups BBQ sauce (Sweet Baby Ray’s or homemade)
  • 4 pounds green beans, fresh or frozen, trimmed
  • 6 large ripe tomatoes, diced
  • 3 medium onions, thinly sliced
  • Cornbread mix for 2 large pans (e.g., Jiffy)
  • 6 medium sweet potatoes
  • 1 cup unsalted butter, softened
  • 6 large eggs, room temperature
  • 1 cup brown sugar
  • 1 large head green cabbage, shredded
  • 3 large carrots, shredded
  • 1½ cups mayonnaise (Hellmann’s recommended)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon celery seed (optional)
  • 2 deep-dish pie crusts (store-bought or homemade)
  • 3 large sweet potatoes, mashed
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch of salt

Instructions

  1. Two Days Before: Marinate ribs and chicken with dry rub; wrap and refrigerate overnight.
  2. One Day Before: Shred cabbage and carrots for coleslaw; prepare cornbread batter and refrigerate; peel, boil, mash sweet potatoes and refrigerate.
  3. Morning of Event: Start grill/smoker at 225°F (107°C); cook ribs low and slow for 4-5 hours.
  4. Mid-Morning: Bake cornbread at 375°F (190°C) for 20-25 minutes; cool and wrap to keep warm.
  5. 1.5 Hours Before Serving: Add chicken thighs to grill; cook about 45 minutes until internal temp reaches 165°F (74°C).
  6. 45 Minutes Before Serving: Mix coleslaw dressing and toss with cabbage and carrots; chill. Blanch green beans for 3 minutes, shock in ice water, then sauté with tomatoes and onions.
  7. 30 Minutes Before Serving: Brush ribs with BBQ sauce; let rest 10 minutes before slicing. Warm green beans mixture if needed.
  8. Just Before Serving: Slice cornbread and sweet potato pie; serve buffet-style with sauces and condiments.

Notes

Marinate meats overnight for best flavor. Use a meat thermometer to ensure safe cooking temperatures. Keep sauces on the side to avoid soggy ribs. Prep vegetables and dressings a day ahead to reduce stress. For gluten-free, use gluten-free cornbread mix and BBQ sauce. Vegetarian option: substitute chicken with grilled portobello mushrooms.

Nutrition

Keywords: Juneteenth menu, BBQ ribs, chicken thighs, coleslaw, sweet potato pie, cornbread, big gathering, soul food, grilling, slow cooking

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