| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Cook: | 1 hr 30 min |
| Yield: | 3 to 4 servings |
Ingredients
- 2 cups ketchup
- 1/2 cup brown sugar
- 2 tablespoons white vinegar
- 2 tablespoons minced onion
- 2 teaspoons minced garlic
- Cilantro Potato Salad (recipe follows)
- 2 teaspoons dry mustard
- 2 teaspoons cayenne
- Salt and black pepper
- 1 4-pound slab baby back ribs
- 1 cup mayonnaise
- 3/4 cup cilantro leaves
- 1 tablespoon minced garlic
- 1 teaspoon salt
- Freshly ground black pepper
- 2 pounds small new potatoes, cooked and halved (unpeeled)
- 1/3 cup finely minced onions
Instructions
- Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving with potato salad.
- In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1817 |
| Total Fat | 120 g |
| Saturated Fat | 33 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 8 g |
| Sugar | 46 g |
| Protein | 94 g |
| Cholesterol | 336 mg |
| Sodium | 2130 mg |
Reviews
Easy baby back ribs in 2 hours. Did not make the potato salad, but served with sauerkraut and hot parsley buttered potatoes. Yummy supper!