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.

Steven Raichlen’s Beer Can Chicken

Steven Raichlen is truly a Grill Master. He wrote the book on grilling (The Barbecue! Bible).  In 1999 he was a guest on Good Morning America and walked us through the best grilled chicken ever …

Garlic Studded Pot Roast

Garlic Studded Pot Roast

Kickin’ up a traditional pot roast dinner, Emeril Lagasse does it best with a big blast for garlic lovers, wine and his Original Essence seasoning.

Orange Marmalade Marinated Steak

Marmalade Marinated Flank Steak

Chef Rocco DiSpirito appeared on ABC’s Good Morning America in 2002 to make this Flank Steak. This marinade will add sizzle to your steak even before it hits the grill.       Ingredients One …

Bar Nuts from Union Square Cafe

Union Square Café Bar Nuts

These nuts won The New York Press award for “best bar nuts in New York.” Every afternoon at about 4:45, a piping hot batch emerges from the ovens at Union Square Café and is sent …

Baked Redfish with Cashew-Garlic Butter

Emeril’s Baked Redfish with Cashew-Garlic Butter

Everyone knows the benefits of eating seafood, but Emeril Lagasse knows it isn’t always so easy to prepare. Try this fast and easy Redfish recipe that’s a savory treat. Ingredients 1 1/2 pounds fresh spinach, …