Labor Day Jollification

Yes, I used a big old word (go look it up dictionary.com) because this is a big old feast. Labor Day is traditionally the end of summer and peeps like to traditionally have a barbeque on Labor Day. So here is a BBQ feast that will blow your guests away in more ways than one.

Ribs, Tater Salad and Southern Baked

Beans

OK, short of having a smoker in your backyard, cooking your ribs in this fashion is the closest you will come to that tradtional smokey flavor. The ribs will dissappear faster than the charges against John Mark Karr and the compliments from your guests will be a flying. The tater salad has been passed down from my Grandmother and it is absolutely delicious. One hint - make it the night before because it always seems to taste better the next day. The southern style baked beans recipe I got from my southern cousin.

Prep Time: Hours (start the night before to make your job easy the day of the BBQ)

Cooking Time: About an hour (give or take)

Serves: 6-8

Total time from prep to plate: four hours

Ingredients

Baby Back Ribs

4 lbs. of Baby Back Ribs
1 bottle of Mesquite BBQ Sauce
2 tbs. Honey
2 large cans of Beef Broth

Potato Salad

5 lbs. of Idaho Potatoes (peeled and cut into bite size chunks)
2 cups mayonaise (give or take)
3 tbs. Red Wine Vinegar
1 large Vidallia Sweet Onion (diced)
3 stalks of celery (diced)
Salt and Pepper

Southern Style Baked Beans

1 Very Large Can of Baked Beans (I like Bush's baked beans but knock yourself out with whatever brand you like, just don't get a flavored one, go original)
1 large onion (diced)
8 oz. Thick Cut Bacon (cut into 1/2 inch chunks)
2 tbs. Dark Brown Sugar
2 tbs. Molasses
2 tbs. Honey

To the fixin'

Start with prepping your ribs ~ pour the beef broth into a very large pot. Wash and then place your ribs into the pot. Bring to a boil, then turn down to low and let simmer for 3 hours. Check occaisonally, you want them so that the meat isn't quite falling off the bone, but almost.

Make your BBQ Sauce ~ take the bottle of Mesquite BBQ Sauce and pour into a bowl. Mix in the 2 tbs. of Honey and mix well.

Next the Potato Salad ~ Peel and cut the potatoes into bite size chunks. Place in salted water and bring to boil. Test with a fork for doneness. Drain and place in a LARGE bowl. Cover with Saran Wrap and place in the freezer for 30 minutes, then transfer to fridge for 1 hour. It has to cool or you will have mashed potato salad. After it cools add the onions, celery, Red Wine Vinegar, mayonaise and mix thoroughly. Salt and pepper to taste. Place back in fridge.

After you put the potatoes into the freezer, start on the beans. In a large pot place the 1/2 inch chunks of bacon on a medium flame. Cook until it becomes firm but not crispy. Drain and place back into the pot. Add the large can of beans, dark brown sugar, molasses, onion and honey. Mix thoroughly. Bring to a boil and then let simmer on low for two hours.

Fire up your grill and let the coals get nice and hot. Next get your corn ready to steam. I think this part is self explainitory.

Time to Q the ribs. After taking them out of the beef broth, remove the membrane on the back. Using a paint brush, lather LOTS of your BBQ sauce on the MEAT side. Place your ribs on the grill, meat side down and lather the bone side of the ribs while they are on the grill. You don't need to leave them on very long, just so that they are little browned, not burnt. Flip them over on to the bone side and lather the meat side again. Again, leave them on for only a few minutes.

Serve with steamed fresh corn on the cob and Kosher garlic dill slices.

Plate 'er up and Bon Apetitè!