5 racks Hormel St Louis Style pork ribs
2 Cups Jack Daniels Bourbon
2 Tblspn Vidalia onion chopped fine
3 Cups Sweet Baby Rays BBQ Sauce
For the Rub
2 Tblsp McCormick Smoked Paprika
1 Tblsp McCormick Ancho Chile Powder
1/2 Cup Brown Sugar
1 tsp McCormick Cayenne Pepper
2 tsp Kosher Salt
2 tsp McCormick Garlic Powder
1 tsp McCormick Coarse Ground Pepper
Preheat grill to medium high
In a bowl mix all the rub ingredients. Mix together well. Lay your slabs of ribs out and rub thoroughly. Cover all your ribs with the rub. Let set for 10-15 minutes. Place on pre heated grill for 3-5 minutes on each side. Make sure to let the brown sugar caramelize with the other spices. Pull the ribs off the grill and cut into 3 bone pieces. In a pan shingle the rib portions into a pan. Fill the pan 3/4 full with water. Cover with FILM wrap and foil bake at 300 degrees for 3-4 hours or 250 degrees for 4-5 hours the slower and the lower the better
Put 1 Tblspn of oil in pan and saute the onion until translucent. Add 2 cups Jack Daniels bourbon and cook until reduced to half. Add 3 cups of Bullseye BBQ sauce, let simmer for 10-15 minutes. Set aside.
Pull ribs from the oven drain water off and brush with your BBQ Bourbon sauce. Place back in oven to brown or on the grill for a few moments to marry sauce to ribs. Ribs will be tangy, tender and tasteful!
Grilled Red Potato Salad
1 lb red potatoes, quartered
1 C sour cream
1/2 C mayonnaise
2 tsp Grey Poupon Dijon mustard
1 tsp white vinegar
1/2 celery stalk, chopped
2 ea green onions, chopped
1 dash Tabasco hot sauce
1 Tblspn McCormick dried dill weed
1/2 tsp McCormick garlic powder
1 dash McCormick onion powder
Kosher salt and coarse black pepper
Place quartered potatoes in a pot with just enough water to cover them. Cook for 10 minutes until fork tender. Transfer to a large bowl and let cool. When they have cooled, saut them in 2 Tblspn of extra virgin olive oil and 1 tsp of diced garlic. Cook until they begin to brown, let set to cool, for a great saut flavor overnight in the refrigerator.
In a medium bowl mix, sour cream, mayo, mustard, vinegar, celery, green onion and hot sauce. Whisk together well season with garlic powder, onion powder, dried dill weed and salt and pepper. Pour mixture over cooled grilled potatoes gently toss to coat. Refrigerate for 3 hours or up to overnight.