Sweet-Tea Ribs with Lemony Potato Salad

I'm always on the lookout for new ways to prepare foods I love.  Ribs are a favorite of mine, and I found this recipe on Food Network and it does not disappoint.  

6 bags black tea (any kind)

1/4 cup plus 2 Tbsp packed brown sugar

Kosher salt and freshly ground pepper

1 orange

2 racks baby back ribs (about 2 lbs)

2 lbs russet potatoes, peeled and cut into 3/4" chunks

1/2 cup mayonnaise

1 Tbsp chopped fresh parsley

1 lemon

Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 tsp salt and 1/4 tsp pepper.  Grate in the orange zest.  Pat the ribs dry and trim the membrane from the underside.  Rub the tea mixture over the ribs; place in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes. 

Preheat the oven to 275 degrees.  Steep the remaining 3 tea bags in 2 cups boiling water, about 5 minutes.  Discard the bags and stir in the remaining 2 Tbsp brown sugar and the juice of half the orange.  Pour the mixture around the ribs in the pan.  Cover with foil and roast until tender, about 1 1/2 hours.  

Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 5 minutes.  Drain and cool slightly.  Mix the mayonnaise and parsley in a large bowl.  Grate in the zest of half the lemon; add the juice of the lemon half.  Fold in the potatoes and add 1 1/2 tsp salt, adn pepper to taste.  Refrigerate until ready to serve.  

Remove the ribs from the oven and increase the temperature to 450 degrees.  Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat.  Baste the ribs with some of the liquid, then return to the oven and cook, uncovered, basting a few times, until the ribs are dark and glazed, 20 - 30 minutes.  

When the remaining liquid in the saucepan is syrupy, add lemon juice to taste.  Brush the ribs with the glaze.  Cut the racks into pieces and serve with potato salad.