Menu

Emeril’s Baby Back Ribs with Sweet Barbecue Sauce

  • Details
  • Related Items

Emeril's Baby Back RibsEmeril Lagasse’s baby back ribs are easy to make and the barbecue sauce is fantastic!  A classic meal just right for the grill.  For the perfect side dish try Maw Maw’s Slaw with Ginger-Soy Dressing.

Ingredients

2 racks baby back pork ribs, about 4 pounds, each cut in half
2 tablespoons Essence or favorite rib rub
1 (12-ounce) bottle dark brown ale (recommended: Abita Turbo Dog)
2 cups ketchup
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon grated ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons chopped garlic
1 teaspoon chili powder
Sliced fresh tomatoes, accompaniment

Directions

Rub the ribs on both sides with the Essence or rib rub. Place in a large sealable bag or on a large sheet of aluminum foil placed in a large roasting pan. Cover with the beer and seal. Marinate in the refrigerator 8 hours or overnight.

Remove the ribs from the bag and bring to room temperature.

Preheat the oven to 325°F.

Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours.

Preheat the grill.

To make the sauce, combine the ketchup, molasses, brown sugar, Worcestershire sauce, ginger, sesame oil, soy sauce, garlic, and chili powder in a blender and process on high speed until smooth and the sugar is dissolved.

Transfer the ribs to the grill, cover, and cook over indirect heat for 45 minutes. Brush the ribs with the sauce, and turn every 15 minutes, until cooked through, about 45 minutes.  Remove the ribs from the grill and serve hot with slaw, potato salad and sliced tomatoes, passing additional sauce on the side.

Makes 4 servings.

Sesame Chicken Nuggets with Ginger Dressing

Parties are great fun for the guests, but not always for the host. By the time you’re through worrying about food, drinks and everyone’s coats, the party’s over! During the 1996 holiday season, Good Morning …

Grilled Lamb Chops Scottaditi

Grilled Lamb Chops Scottaditi

Grilled Lamb Chops Scottaditi with mushrooms, garlic confit and mint will send you over the edge. And when it’s from Mario Batali, who can go wrong! He made this dish on Good Morning America during …

Emeril's Veal Stock

Emeril’s Veal Stock

This stock can also be made with beef. An excellent stock that becomes a basic ingredient in lots of recipes. When we make a batch, we’ll double it and freeze what we don’t use right …

BBQ Crackers

BBQ Crackers

Here is a quick and easy snack that has that familiar sweet, salty, smoky, and subtly spicy flavor of BBQ potato chips. The seasoning could easily be used on all manner of things other than …

Barbecued Meatloaf

Melanie Barnard is a meat loaf expert. In 1998 she appeared on Good Morning America to promote her cookbook, “Everybody Loves Meatloaf”. She said her mother invented barbecued meatloaf, or at least she hoped she …