Country Style Ribs and Potato Wedges

Easy weeknight barbecue, with a deliciously different mustard based barbecue sauce that comes together quicker than you might think. This makes a sweet sauce. If you like yours more tangy, you can reduce the sugar and increase the vinegar. I like it on the potatoes, too. Round out the meal with some green veggies or a crisp salad, and shake up your usual routine.

• Ready In: 50 mins
• Serves: 3-4

Ingredients

• Mustard Barbecue Sauce

• 1  tablespoon  oil
• 1⁄4 cup onion, minced
• 1  roasted garlic clove, minced
• 1⁄4 cup spicy brown mustard
• 1⁄2 cup  light beer
• 1⁄4 cup brown sugar
• 2  tablespoons apple cider vinegar

• Rub

• 1⁄2 cup kosher salt
• 2  teaspoons  smoked paprika
• 2  tablespoons brown sugar
•  fresh ground black pepper, to taste
• 4  medium russet potatoes, cut into wedges
• 2  tablespoons  oil
• 1 1⁄2 lbs country-style pork ribs

Directions

1. Saute onion in 1 tbps oil until softened, add remaining sauce ingredients, and cook until reduced to a thick barbecue sauce consistently, about 20-30 minutes. Puree in blender or with stick blender, if desired. Allow to cool to room temperature.
2. Preheat oven to 400°F.
3. Meanwhile, sprinkle ribs generously with rub. You will probably not use all the rub, leftovers are good on chicken, vegetables, etc. Allow to sit while the sauce finishes reducing.
4. Toss potatoes with remaining oil and a little more rub.
5. Cook ribs on charcoal or indoor grill, on medium heat until cooked through and nicely browned, about 20 minutes.
6. Meanwhile, bake potatoes on a large baking sheet, about 20 minutes.
7. Toss ribs in sauce, reserving some for dipping, if desired.