Holy Lord Barbecue Ribs!!

Dining with a little bit of heaven tonight.
The Menu:
-BBQ Baby Back Pork Ribs [PC/CL]
-Garlic-Smashed Sweet Potatoes [CL]
-Sweet Vinegar Cole Slaw [CL/mi familia]

The Recipes:

BBQ Baby Back Ribs
There is a really good korean-style bbq ribs recipe in the Professional Chef. I didn't use this. I was going to, but then decided I wanted some straight-up southern BBQ. I used the same sauce as the BBQ Chicken on our previously posted "Nothing Green southern cooking" entry. I did however make a couple slight changes to the sauce. White wine vinegar and a little apple cider vinegar substituted for the white vinegar. I also like to spice it up more. I threw in some of the Berbere (ethiopian spice) for a darker burn and added granulated garlic.
I got a rack of baby back ribs and slow-grilled them. We have a gas grill (don't have a heart attack purists) and unfortunately, 350F is as low as it gets. For the most authentic bbq you would want to use wood chips and cook slow and low somewhere in the neighborhood of 200F. Let the ribs cook plain and once you've got 'em good and smoked you can slather 'em in sauce and let 'em go for a while longer to cook that sauce in. Go until it's falling off the bone.
Just for a reference, at 350 I was able to let it cook for about 1.5 hrs.

Garlic-smashed sweet potatoes:
Actually my first time using sweet potatoes. With other potatoes I always leave the skin on but I wasn't sure how that would turn out with sweet potatoes so I peeled and chunked them.
Steam in a pot til soft ~20 min. If you boil them like you would your typical idaho/russet potatoes they get really mushy and not very good.
Transfer steamed potatoes to a bowl, add chopped garlic, butter, salt, pepper, smash.

Sweet Vinegar Cole Slaw:
I hate cole slaw. I'm from as far south as you can get in this nation and cole slaw has always disgusted me. I'm just not a fan of mayonnaise and most of the cole slaw you come across is some poor conglomeration of defeated vegetables drowned in a sea of mayonnaise. This is not how I make cole slaw.
For the cole slaw you need:
1/2 head of cabbage, finely chopped
2 carrots, grated
1 red pepper, finely sliced
1 can of corn, drained
1/3 cup of rice vinegar
~2 tsp sugar
s/p

Combine all the vegetables in a bowl. Mix the sugar and vinegar and pour over the vegetables. Add s/p. Mix well and refrigerate for ~1 hr. Mix well and check seasoning before serving.