Kimberly gets schooled on the secret to making award-winning barbecued brisket, then heads into her kitchen to create a Simply Southern summer BBQ menu that's bustin' with flavor.
1. Preheat oven to 225 degrees.
2. Season racks of ribs with salt and pepper. Create a foil pack for each rack. Evenly divide the onions, garlic, ginger and herbs into each foil pack. Place ribs on top of veggie/herb bed. Pour rib candy on top and close the foil pack. Place ribs on a sheet tray and in the oven. Cook for 3 hours until tender. Baste the ribs a couple of times during the 3 hours.
3. Garnish with scallions.
In a bowl, add the cabbage, carrots, apples, mayo, vinegar and jelly. Mix well to incorporate. Season with salt and pepper. Place in fridge until ready to eat. Let rest for 20 minutes to release juices and soften.
Preheat grill pan to medium heat. Brush olive oil on the corn and place on the grill. Keep turning the corn to char all sides. Cook for about 8 minutes. Cut corn into fourths.
For the butter:
Place the softened butter into a bowl with pepper jelly and parsley. Season with salt and pepper. Mix well. Using plastic wrap, form a log and place it in the fridge to firm up. Cut as needed. Or place butter in a decorative Mason jar with lid. Place on hot corn to season.