Sweet-Tea Ribs with Lemony Potato Salad

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I made the potato salad without the parsley (b/c I didn't have any on hand, adding celery and green onions. I used baby Yukon gold potatoes (my favorite flavor/type of potatoes. I used Celestial Seasonings Orange Zinger tea which went really nicely w/the orange. I also brushed the finished ribs with a bit of BBQ sauce (Sweet Baby Ray's. They are a nice change-up from what I'm used to and I plan to make them again this summer.

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I did not cook the ribs but made the Lemony Potato Salad for a party of 40. It was amazing and I received a lot of compliments on it. It was fast and simple. No chopping celery, onion or olives. I will definitely continue to make this potato salad as opposed to the traditional one that is more difficult to make and is way tastier! Love it! <3

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The ribs were AMAZING!!!! I tried it with beef ribs, too and they were as good as the baby back ribs.

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I really wanted to make some great ribs for my boyfriend and gave this a shot after reading the reviews. I made the ribs at home to try them before I made them for him but this was not at all what I was hoping for! The taste was just strange and I didn't feel the tea brought out the ribs. I can't describe the taste it was just weird. The only reason I gave it 3 stars is because my brother really liked them and kept getting up for more which surprised me because I was not happy with them at all. They cooked perfectly though but Ill be trying a different rub next time. I agree with Jesse I missed some garlic and onion. I guess you either love or hate these. Oh but the potato salad was so good! Very quick and easy.

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Saw this in the FN magazine, and like everyone else, wanted to give this a try. Preparation was easy! The results were DIVINE. The potatoes were easily prepared while the ribs roasted, and the flavor was perfect for both the potatoes (tangy and ribs (sweet.

I would personally recommend AT LEAST 1/4 pound of ribs per person... I would also suggest using a wider, less-deep, frying-style pan for reducing the basting liquid through simmering ~ it took a very long time using the saucepan, and I eventually had to switch to a pan offering more heated surface area to get the sauce finally reduced to the syrupy glaze described at the end of the recipe.

And no sharp knives were needed for the ribs ~ the tender, tender meat fell right off the bone as we ate the ribs. As for the potatoes, one guest declared, "This is the best potato salad I have ever had!"

A perfectly simple and simply perfect meal we will definitely make again.

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I made this recipe this weekend. It wasn't at all what I was expecting. The tea flavor was extremely overwhelming. You couldn't even taste the flavor of the baby back ribs through all the rub. I also felt like the rub needed some type of warm flavor, maybe some onion & garlic powder, maybe even a little paprika and dry mustard. The flavor just wasn't there for me, Although surprisingly my boyfriend was very found of the recipe. But it won't be one I'll make again without adding a few things to it.

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This was my first time making ribs so I was pretty nervous and when I saw using black tea (I hate any type of tea or coffee I was even more nervous. But, I read the good reviews and the simple ingredients and decided to try it anyway. They were awesome. My husband was complaining the whole time as I was making it because of the ingredients but once he bit into one of the ribs, he immediately ate his words. He loved them and so did I. I will definitely be making this again. Oh and the potato salad was surprisingly good as well. Im not a big potato salad fan but I really enjoyed it.

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I'm a HUGE rib fan and was instantly drawn to these when I got my magazine in the mail. They were easy and delicious. With summer on the way I think next time I'll finish them up on the grill instead of the oven. This recipe is a keeper!

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Saw this in the magazine and wanted to try it so badly. It just sounded good, but as a single girl, I don't often have an excuse to make ribs. It made an awesome Easter dinner, and all my guests loved it. I thought I'd have a few for leftovers and the freezer at a later date. I even got asked for the leftovers. I used an orange black tea. Love the potato salad.

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I saw this recipe in Food Network magazine and the concept of using tea in a recipe caught my curiosity. I followed the recipe exactly as written and the ribs came out wonderful and full of flavor. The potato salad was fantasic and lemony. I never realized how easy it is to make potato salad and I will honestly never buy store bought again. My husband doesn't usually like ribs and he loved this supper.