Dmitri's world famous ribs! (At least in my own head)

Ingredients for bbq sauce:
1/4 cup Jack Daniel's Tennessee Whiskey
1/4 cup low sodium soy sauce
½ cup ketchup
½ cup pineapple juice
1 teaspoon ginger powder
1/8 teaspoon Chipotle Chili Pepper Powder
(Chipotle add’s a smoked flavor and is spicy hot.)
4 tablespoon honey
2 tablespoon Plum sauce. Subsitutes; 2 tablespoon duck sauce or 1-1/2 tablespoon Juice of 1 wedge of fresh Lime
1 cup brown sugar (brown sugar contains molasses.)
Pinch of garlic powder
Water to thin as needed

Method:
Combine all ingredients in a saucepan. Simmer and stir until well blended, about 10 minutes. Let finished sauce cool until just warm before pouring into a well washed GLASS JAR; closed tightly with a lid. Refrigerate overnight to age. Next day stir and brush some sauce over ribs/meats/poulty after they are nearly cooked (sauce will blacken and burn if you add it too soon.) Use the rest of the sauce to serve each person a dip-on-the-side.

Cooking Ribs:

Tightly wrap each slab of ribs in tin foil, add 2 tablespoon vinegar with 1/3 cup water before wrapping and creasing the tinfoil so steam does not escape. Grill at 350-F-375-F for 40-60 minutes and longer until cooked tender. Poke through tin foil with a fork to see if meat is very tender between the bones.
After ribs are cooked, open the tin foil very wide so all of the rib slab is exposed to your oven broiler OR remove them from tin foil to finish them on your barbecue grill. Brush top of exposed ribs well with sauce including tips of bones, keep a vigilant watch to avoid sauce from burning overly black, ribs should get a dark rich red glazed color and some blackening around the edges is normal, carefully turn the slab of ribs over, baste and glaze that side the same as the first then remove them from oven to cool a little before serving.

Dmitri's Chicken Adobo

INGREDIENTS
2 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces
1 large onion, quartered and sliced
2 tablespoons minced garlic
1/3 cup white vinegar
2/3 cup low sodium soy sauce
1 tablespoon garlic powder
1 tablespoon black pepper

DIRECTIONS
1.Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
2.Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Firecracker Grilled Alaska Salmon

INGREDIENTS
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt


DIRECTIONS
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Crockpot Corned Beef With Brown Sugar

Ingredients:
1 corned beef brisket, about 4 pounds
4 cups apple juice
1 cup brown sugar
1 tablespoon prepared mustard
6 to 8 small to medium red potatoes, cut in half or quarters
2 to 3 medium carrots, pared and cut into chunks
1 large onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks

Preparation:Place all ingredients in a large slow cooker (cut meat in half if necessary). Stir gently to mix. Cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with vegetables and some of the cooking liquid.Serves 4 to 6.