BBQ Grilled Ribs

Preheat a grill on medium heat or an oven to 400°F (205°C).

In a bowl, mix the garlic powder, chili powder, paprika, and a generous amount of salt and black pepper.

Cut two pieces of aluminum foil and one piece of parchment paper big enough for ribs to be wrapped in. On a baking sheet, lay the foil pieces on top of one another and top with the parchment paper.

Place the ribs meat side down onto the parchment paper and lather with 1/2 of the apple cider vinegar. Evenly sprinkle on 1/4 of the spice mixture. Flip the ribs meat side up, lather with the remaining apple cider vinegar and evenly sprinkle on the rest of the spice mixture.

Tightly wrap the parchment paper around the ribs then tightly double wrap with foil. If using a grill, transfer the wrapped ribs directly onto the grill meat side up and close the lid (temperature should be about 400 to 450 degrees). If using an oven, place a baking sheet with wrapped ribs in the oven. You will cook for about 30 minutes then flip over and cook for about 30 minutes longer or more if needed until very tender. While the ribs are cooking, prepare the sides.

To crisp up the prosciutto, heat a skillet over medium heat. Add prosciutto to the pan and lay flat. Let it crisp up for 1 - 2 minutes (it will start to crinkle and shrink), then flip and cook another minute or so, until crispy.

Repeat, then let the prosciutto cool before roughly chopping.

Arrange the salad on a platter: Start with a bed of arugula, then melon balls, burrata, crispy prosciutto, and basil. Top with a good drizzle of olive oil and balsamic glaze and season with flaky salt and pepper to taste.

Make the BBQ Sauce: In a saucepan on low heat, add all of the BBQ sauce ingredients. Season with salt and pepper. Bring to a gentle simmer.

If 30 minutes have elapsed, flip the ribs over and continue to cook for 30 more minutes or more if needed until very tender.

Give the BBQ sauce a stir. Remove from the heat once all of the flavors have been combined and balanced.

Finish the Ribs: If using a grill, remove from the parchment and foil and grill on both sides for 5 minutes to get a nice char. If using an oven, pull the sheet pan out of the oven and remove the ribs from the parchment and foil.

To serve: Portion and spread the sauce on the ribs or enjoy on the side along with the melon burrata salad. Enjoy with a cold amber ale!