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Ingredients

• 2 Tbs. sweet paprika
• 1 Tbs. chili powder
• 1/2 tsp. cayenne pepper
• 1 tsp. garlic powder
• 1 1/2 Tbs. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. freshly ground white pepper
• 2 Tbs. firmly packed light brown sugar
• 1 tsp. dry mustard powder
• 2 racks pork baby back ribs, about 5 1/2 lb. total

• 1/2 cup cider vinegar
• 1/4 cup firmly packed light brown sugar
• 1 1/2 tsp. hot sauce
• 1 Tbs. Worcestershire sauce
• 1/4 cup water
• 1/2 tsp. kosher salt

• 6 russet potatoes
• 6 Tbs. (3/4 stick) unsalted butter, cut into 1/2-inch cubes
• 1 cup sour cream
• 1/2 cup milk, warmed
• 10 oz. cheddar cheese, shredded
• 1/4 cup plus 1 Tbs. finely chopped fresh chives
• Kosher salt and freshly ground black pepper, to taste

Description

Prepared In Our Specially Designed Wood Pellet Grill, These Baby Back Ribs Emerge Tender And Succulent, With An Enticing Smoky Flavor. Twice-baked Potatoes, Also Cooked On The Grill, Make A Delicious Accompaniment.

Williams-Sonoma