Baby Back Ribs and Potato Salad for 5

Ribs
3 full racks of pork baby back ribs
1 cup dry rub
1 bottle porter

Sauce
1 cup chicken stock
1 cup orange juice
2 rosemary sprigs
2 leeks
Butter
Parsley
Olive oil, salt, pepper

Potato Salad
2+ pounds mixed fingerlings
Juice of 1 large lemon
1 tsp dry mint
3 Tbs fresh mint
1/2 cup red onion
1/2 cup green onion
Olive oil, salt, pepper

Something Green
I parboiled and buttered asparagus

Ribs and sauce adapted from the Joy of Cooking. Potato Salad adapted from Zov: Recipes and Memories from the Heart.

Rub the ribs with a mixture of 1/4 cup each of salt, pepper, ground cumin and brown sugar. Place them in a roasting pan and pour the bottle of porter all around. Marinate up to overnight.

Pour out most of the beer, cover with foil and place in a 350 degree oven for 1 1/2 hours. Reduce the heat to 300, pour out the accumulated fat, uncover and cook for another 1 1/2 - 2 hours.

Remove the meat from the pan to rest and pour out all but a couple tablespoons of fat. Place the pan over two burners and saute the leeks until soft. Deglaze with the orange juice and stock, add the rosemary sprigs and reduce by half. Whisk in the butter and parsley and spoon over the chopped ribs.

Cut the potatoes into bite size and boil. Toss all the ingredients together while the potatoes are still warm.