What's cooking for memorial day

Made super good ribs yesterday.  Made a rub with 1 t paprika, 1 T freshly ground black pepper and kosher salt and 1 T brown sugar.  Rubbed this all over the pork baby back ribs after I removed the white skin stuff off the back of them.  Then I rubbed them with a glaze of 1/4 cup honey, 1/4 chipotle, 1/4 cup dried mustard.  Let them sit in the fridge for at least four hours (or so).  Then bake for 2 hours in the oven, tightly sealed with foil, at about 350 degrees. They should be falling apart.
Make bbq sauce meanwhile: mix ketchup and some bbq sauce if you have some you need to get rid of to make 2 cups. Pour in a pan. Add 1 chipotle chile, 3 T brown sugar, 2 T molasses, 1 t freshly ground black pepper, 3T vinegar, 1 T mustard, 1/2 red onion finely chopped.  Bring to a boil, lower the heat and simmer for at least half hour. Try it and add more brown sugar if it's not sweet enough, or more vinegar if it's too sweet.

When ribs are cooked, preheat the grill to medium heat.  Brush the ribs with some sauce and grill about 4 minutes per side until a crust forms.

accompaniments that I made
pasta salad with goat cheese (cooking light, may 07) not worth repeating.
spicy coleslaw (I served the ribs on the slaw and it worked great). From NYT magazine, 5/24/09