Champagne, how are you doing the ribs? That dinner sounds good. I've decided to do the chicken.
Leni, my husband cooked the ribs on Sunday. I kept them wrapped in foil in the fridge and just reheated them (covered) in a low oven last night. He uses a method he got from Weber and cooks them on the grill the entire time. He seasons them (a day in advance) with salt, pepper and a rub. He puts a mixture of apple juice and chicken stock in the drip pan and uses that mixture to baste them while they cook. Then he finishes them off with BBQ sauce toward the end of cooking. I must say they're awfully good, and I like having them cooked in advance to reheat or freeze. Before I reheat them, I brush on more BBQ sauce.
BTW, the cole slaw I served with the ribs is wonderful, even if you're not a horseradish fan. My kids aren't and they gobble up this stuff. I promise it's worth trying when it comes to a cream-style cole slaw.Cole Slaw With Horseradish Dressing
2 T. sugar
3 T. vinegar (I use apple cider vinegar for this)
1/4 tsp. salt
1 tsp. celery seed
1/3 cup mayo
1/3 cup sour cream
1-2 T. horseradish, or to taste (I use "Silver Springs Cream Style Prepared Horseradish" I get at Stater Bros.)
About 8 cups shredded green cabbage
Optional - chopped green onion to taste
Combine sugar, vinegar, salt and celery seed. Stir and let sit until sugar and salt dissolve. Mix in mayo, sour cream and horseradish. (Best made serveral hours ahead. Cover and keep chilled.) Right before serving toss with shredded cabbage and, if using, green onion.