
Indulge in Sweet-Tea Ribs with Lemony Potato Salad, where tender baby back ribs are infused with a unique black tea and brown sugar rub, then roasted to perfection. Paired with a zesty potato salad featuring fresh parsley and lemon, this dish offers a harmonious blend of sweet and tart flavors.
150 min
9
4
750
Bowl
Grater
Roasting Pan
Aluminum Foil
Oven
Saucepan
Measuring Cups and Spoons
Pot
Mixing Bowl
Knife
Cutting Board
6 bags black tea (any kind)
1/4 cups plus 2 tablespoons packed light brown sugar
Kosher salt and freshly ground pepper
1 orange
2 racks baby back ribs (about 2 pounds)
2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
1/2 cups mayonnaise