OVEN-BARBECUED BABY BACK RIBS (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 3 |
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Ingredients:
2 cups ketchup |
1/2 cup brown sugar |
2 tablespoons white vinegar |
2 tablespoons minced onion |
2 teaspoons minced garlic |
2 teaspoons dry mustard |
2 teaspoons cayenne |
salt and black pepper |
1 4 -pound slab baby back ribs |
cilantro potato salad |
Directions:
1. 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.
2. CILANTRO POTATO SALAD
3. 1 cup mayonnaise
4. 3/4 cup cilantro leaves
5. 1 tablespoon minced garlic
6. 1 teaspoon salt
7. Freshly ground black pepper
8. 2 pounds small new potatoes, cooked and halved (unpeeled)
9. 1/3 cup finely minced onions
10. 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.
11. Yield: 5 to 6 servings
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