EJ'S SIMPLE BABY BACK RIBS
"EJ is Emeril's son; he loves these ribs so much that they're named for him."
2 1/2 teaspoons mustard powder
2 teaspoons sweet paprika
1 teaspoon celery salt
1 teaspoon onion powder
3/4 teaspoon red-pepper flakes
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
Coarse salt
2 slabs baby back ribs (about 2 pounds total)
Vegetable oil, for grates
Emeril's Rib Sauce (recipe follows)
TO MARINADE THE RIBS:
In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, celery seed and 1 teaspoon salt. Rub slabs on both sides with the spice mixture and refrigerate, loosely covered, for 2 hours.
WHEN READY TO COOK:
Preheat oven to 300 degrees F.
Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet.
Cook in oven until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, about 1 1/2 hours to 2 hours.
Heat grill to medium-high heat; lightly oil grates.
Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with rib sauce; grill ribs until sauce begins to bubble and brown around the edges, about 4 minutes to 5 minutes per side.
Serve ribs with any leftover sauce, if desired.
EMERIL'S RIB SAUCE
Makes 2 cups
1 tablespoon vegetable oil, such as safflower
1 medium onion, finely chopped
3 garlic cloves, minced
Coarse salt and ground pepper
1 cup ketchup
1 cup canned beef broth
3/4 cup cider vinegar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
In a medium saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook until onion is translucent, about 3 minutes to 5 minutes.
Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes.
Makes 4 servings
From: Emeril LaGasse
Source: Sandra Rose Gluck to Everyday Food, August 6, 2008
"EJ is Emeril's son; he loves these ribs so much that they're named for him."
2 1/2 teaspoons mustard powder
2 teaspoons sweet paprika
1 teaspoon celery salt
1 teaspoon onion powder
3/4 teaspoon red-pepper flakes
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
Coarse salt
2 slabs baby back ribs (about 2 pounds total)
Vegetable oil, for grates
Emeril's Rib Sauce (recipe follows)
TO MARINADE THE RIBS:
In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, celery seed and 1 teaspoon salt. Rub slabs on both sides with the spice mixture and refrigerate, loosely covered, for 2 hours.
WHEN READY TO COOK:
Preheat oven to 300 degrees F.
Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet.
Cook in oven until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, about 1 1/2 hours to 2 hours.
Heat grill to medium-high heat; lightly oil grates.
Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with rib sauce; grill ribs until sauce begins to bubble and brown around the edges, about 4 minutes to 5 minutes per side.
Serve ribs with any leftover sauce, if desired.
EMERIL'S RIB SAUCE
Makes 2 cups
1 tablespoon vegetable oil, such as safflower
1 medium onion, finely chopped
3 garlic cloves, minced
Coarse salt and ground pepper
1 cup ketchup
1 cup canned beef broth
3/4 cup cider vinegar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
In a medium saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook until onion is translucent, about 3 minutes to 5 minutes.
Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes.
Makes 4 servings
From: Emeril LaGasse
Source: Sandra Rose Gluck to Everyday Food, August 6, 2008
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!