BBQ Ribs

Prep the ingredients per the instructions above.

To prepare simple syrup: Bring sugar and water to a simmer in a small saucepan over medium heat, stirring occasionally until the sugar dissolves. Stir in lemon zest and remove from heat. Cover and let steep for 1 hour, then strain the syrup through a fine-mesh sieve; discard the zest. (You'll have extra syrup; refrigerate for up to 1 week.)

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 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°F | 205 to 230°C). 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.

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.

In a pot of salted boiling water cook the macaroni according to package instructions. Drain and set aside. Lightly grease a baking dish.

Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture has thickened like the consistency of gravy. Remove from heat and stir in ¾ of the shredded cheese, stirring just until melted.

Add the cooked macaroni noodles and toss to coat. Pour the pasta mixture into the prepared baking dish. Sprinkle the remaining cheese over the top.

Bake for 15-20 minutes or until cheese is melted on top.

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 been 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 prepare whipped lemonade: Add simple syrup, lemon juice, coconut milk, and ice to a blender. Blend until the ice is crushed and the mixture is slushy. Divide between glasses and serve immediately.

Serve the ribs with sauce, mac and cheese, corn, and whipped lemonade.