I stayed up watching a movie (Hondo, a western with John Wayne) , after waking up for a bathroom break and I also got started on my Sunday dinner. I greased a half sheet pan with bacon grease and then laid down two sliced onions and some garlic (the recipe called for fresh ginger, but I like garlic better). I took the membrane off the back of the baby back ribs (or you can score it I'm told) and then applied a spice rub I made out of brown sugar, Kosher salt, dried thyme, dry mustard, ground ginger, ground cayenne pepper and ground cinnamon. I set it in the fridge to get happy overnight (You need at least 6 hours).
Anyway, I woke up late on Sunday. I started on the rest of the weekend wash (my shirts, the towels and the bedding). While they were washing and drying, I was outside, moving the sprinkler around, trying to save the grass and herb gardens next to the patio. I didn't really have any breakfast or lunch, I just snacked on grapes when I was hungry.
By the time I had everything hung up or folded (or in the case of the bed, remade), it was after 2:00 PM. So, I started in on my dinner.
I pre-heated the oven to 325 degrees F., put the half-sheet pan in the oven and added a half cup of apple juice (it should have been cider but I didn't have any). Then I baked it for about 2 hours (until the meat was tender and beginning to pull away from the bones) meat-side down and covered with tinfoil. Meanwhile, I put the sweet corn in the stock pot and filled it with water (I used a plate for a weight to keep the corn submerged).
I dragged the big grille out back (the ribs are too long for my new state park grille). I took the ribs out of the oven and let them rest for 30 minutes (or you can go up to 2 hours) while I got the charcoal fired up. I needed two loads of the charcoal chimney starter before I had enough coals.
I roasted the corn first, and then moved them to the cool side of the grille to keep warm. Then I put on the ribs. I grilled them for 5 minutes per side to get a nice char and then basted them with a mixture of Sweet Baby Ray's original barbeque sauce and some bourbon. Now, I know you are probably thinking, "Why didn't he make his own barbeque sauce?" Well, I have tried repeatedly but it never tastes as good as Sweet Baby Ray's! The man has a gift!!
By then it was getting dark, so I turned on the porch light. I kept the ribs on until the barbeque sauce caramelized. Then I took everything inside and feasted!