BBQ Ribs

Prep and get the ribs cooking: 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 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 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.

Cook the pasta in a saucepan according to the package instructions. While the pasta is cooking, prepare the BBQ sauce.

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.

Once the pasta is cooked, strain into a colander and leave the colander in the sink. Return the saucepan to the stove set over medium heat and add the butter. Once melted, whisk in the flour and stir for about 1 minute until bubbly and golden brown. Gradually whisk in the milk until smooth. Bring to a simmer while stirring occasionally. Once the sauce starts to thicken, add in the cheese and whisk until smooth with no lumps. The sauce should be thick and creamy.

Finish the mac and cheese: Add the pasta from the colander and stir until it is fully coated with the cheese sauce. Season with salt and pepper to taste. Keep warm over low heat until you are ready to serve.

Grill the corn on all sides until nicely charred and tender.

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

Finish the corn: Once tender, lather with butter and lightly season with salt.

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 mac and cheese, corn, and plenty of napkins. Serve with beer.