OVEN-BARBECUED BABY BACK RIBS

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 (recipe follows)

Directions

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.

CILANTRO POTATO SALAD

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

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.

Yield: 5 to 6 servings