OVEN-BARBECUED BABY BACK RIBS

• 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 (recipe follows)

1. Preheat oven to 325 degrees.
2. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper.
3. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce.
4. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours.
5. Slice into individual ribs before serving with potato salad.
6. 1 cup mayonnaise
7. 3/4 cup cilantro leaves
8. 1 tablespoon minced garlic
9. 1 teaspoon salt
10. Freshly ground black pepper
11. 2 pounds small new potatoes, cooked and halved (unpeeled)
12. 1/3 cup finely minced onions
13. In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper.
14. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.
15. Yield: 5 to 6 servings

ketchup, brown sugar, white vinegar, onion, garlic, mustard, cayenne, salt, back ribs, cilantro

Taken from www.foodnetwork.com/recipes/emeril-lagasse/oven-barbecued-baby-back-ribs-recipe.html (may not work)