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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