Prep the ingredients per the instructions above.

Cook the pasta in a pot of boiling water according to the package instructions. Drain well. While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled. In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold the mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste. Cover and refrigerate. Gently stir before serving; add a little more milk if needed, no more than a tablespoon.

Mix the cucumber and water together. Refrigerate until ready to serve.

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 rib’s 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.

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.

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 serve: Portion and spread the sauce on the ribs or enjoy on the side along with the macaroni salad, corn, and plenty of napkins. Serve with cucumber water.