Emeril's BBQ Ribs

Recipe Ingredients

8		Fresh plums - peeled, pitted, and diced
12		Oven-roasted shallots
2 tablespoons	30ml	Minced garlic
2 cups	474ml	Chicken stock
1/2 cup	118ml	Ketchup
1/4 cup	59ml	Molasses
6 tablespoons	90ml	Honey
10 tablespoons	150ml	Distilled white vinegar
2 tablespoons	30ml	Soy sauce
2 teaspoons	10ml	Dry mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Baby back rib racks - (3 - 4 lbs ea) - excess fat trimmed
1 teaspoon	5ml	Bayou Blast - see * Note
2 tablespoons	30ml	Liquid crab boil
		(available in specialty food stores)
4		Bay leaves
		Cilantro Potato Salad - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Cilantro Potato Salad" recipes which are included in this collection.

Make glaze: Combine plums, shallots, garlic, stock, ketchup, molasses, honey, vinegar, soy sauce, mustard, 1 teaspoon of salt and 6 turns of pepper in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, 15 minutes. Transfer to a food processor and puree until smooth. (Makes 2 2/3 cups)

Heat oven to 375 degrees.

Place ribs in a large stockpot and cover with 4 quarts cold water. Add Bayou Blast, crab boil, bay leaves and 2 teaspoons of salt. Bring to a boil over high heat and cook 10 minutes.

Place a rack in a large roasting pan. Drain ribs and season them on all sides with remaining salt and 12 turns of pepper. Brush with glaze to coat. Place ribs on rack and bake, turning and basting every 10 to 15 minutes, until dark-brown, crusty and caramelized, about 1 hour and 25 minutes. When cool enough to handle, cut into individual ribs. Serve 5 ribs per plate with Cilantro Potato Salad.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-022 broadcast 03-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.