30 minutes prep/20 minutes cook time
4 pounds boneless "country style" ribs
36 oz. your favorite BBQ sauce
6 red potatoes, chopped
2 Tbsp. olive oil
1 Tbsp. garlic salt
1 Tbsp. black pepper
6 ears of organic corn (we like to mix yellow and white)
Boil ribs in a large pot of water for 30 minutes. Remove from heat. When ribs are cool, remove from water and refrigerate in sealed Tupperware container until ready to serve. (We make ours Sunday night and serve during the work week.)
When ready to serve, slather ribs with your favorite BBQ sauce and bring to room temperature. The sauce can be used to baste the ribs when they are on the BBQ because the meat is already cooked.
Chop potatoes into bite size pieces. Heat olive oil in a large skillet over medium heat. Place potatoes in hot oil. Sprinkle with salt and pepper. Saute until potatoes are softened, about 10 minutes. Increase heat to medium high and continue cooking potatoes until soft on the inside and brown and crispy on the outside.
While potatoes are cooking, open each ear of corn and remove the silk. Do not remove the husk. Once silk has been removed, replace husk over entire ear of corn. Soak ears of corn in cold water for 10 minutes. This will keep them from burning on the BBQ and the husk will give the corn a delicious, nutty flavor (We're talking about County Fair flavor here!). When ready to eat, pull the husk back and it doubles as a handle when eating. No corn stakes required!
Heat BBQ to medium high. Place corn and ribs on the BBQ. Grill for 10 minutes on each side. Corn and ribs should both be turned at least once. Serve immediately.