close

Emeril's-style BBQ Ribs

Ingredients:

  • 2 racks baby back pork ribs, about 4 pounds, each cut in half
  • 2 Tbsp Essence, recipe follows or favorite rib rub
  • 1 (12-oz.) bottle dark brown ale (recommended: Abita Turbo Dog)
  • 4 cups ketchup
  • 1 cup finely chopped yellow onions
  • 1/2 cup pure cane syrup (recommended: Steen's 100 percent) or molasses
  • 1/2 cup dry red wine
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp Creole or other spicy whole-grain mustard
  • 2 Tbsp dark brown sugar
  • 1 Tbsp minced garlic
  • 1 Tbsp minced jalapeno peppers
  • 1 Tbsp Worcestershire sauce
  • 1 tsp or other hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
  • 1 tsp salt
  • 1/2 teaspoon cayenne
  • Sliced fresh tomatoes, accompaniment

Preparation:

Rub the ribs on both sides with 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.

Meanwhile, to make the sauce, combine the ketchup, onions, cane syrup, red wine, lemon juice, mustard, brown sugar, garlic, jalapenos, Worcestershire, hot pepper sauce, salt, and cayenne in a large mixing bowl.

Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.

Remove the ribs from the oven and uncover.

Transfer to the hot grill, cover, and cook over indirect heat for 30 minutes. Brush the ribs with the sauce, and baste and turn every 10 minutes, for an additional 30 minutes.

Remove ribs from the grill. Serve with the potato salad and sliced tomatoes, and pass additional sauce on the side.

Makes 6 to 8

Print This Page
spacer
spacer
spacer