Saturday Night aka. Bee Cooks Dinner Night

Who doesn't love a plate of ribs and potato wedges???

My ribs are super simple. I basically boil them for about an hour, if it's super cheap meat, maybe 2 hours until they're tender.
After, I put 'Korean BBQ Sauce" on them and bake them at 450 degrees until they're browned.

For the potatoes, I had a hankering for wedges after walking into Loblaws earlier that day and smelling their hot and ready foods =p.

After much searching, I came across an interesting Dijon Oregano Roasted Potato recipe thanks to Superspark

And here is the recipe:

Ingredients:
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tbs Extra-Virgin Olive Oil
2 tbs (1/4 stick or 1/2 ounce) Butter, melted
2 tbs Fresh Lemon Juice
1 tsp Finely Grated Lemon Peel
3 Garlic Cloves, minced
1 tbs Dried Oregano
1 tsp Coarse Salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
1. Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray (Or line with greased Aluminum foil)

2. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat.
3. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.
4. Transfer potatoes to serving bowl and ... NOM NOM NOM!