Monday, September 15, 2008

Scrumptious Ribs

I have been making slow cooked ribs for years. In the past I have always cooked them on 225-250 all day and turned them and basted them every 30 minutes. Who knew I would find a recipe for them that makes it so easy and they are oh so good. This is great for a big crowd or just the family. If my kids are going to eat them I eliminate the red pepper flakes.

I got the recipe from Emeril Legasse in Martha Stewart's Everyday Food magazine. This is one of the best magazines I get all month. It is small and usually has several recipes that are worth trying AND keeping in my repetoire. I have made a few changes to his recipe but he calls them simple ribs ad I concur. To top it off they are delish!

Now I cheat and don't make Emeril's rib sauce but buy a bottle of bbq/rib sauce. My favorite is Sticky Fingers Habanero Hot but you can use any kind. And if you want to cheat more and are pressed for time buy a packet of pork rub and use that. But I will say the rub that Emeril has created is awesome. Change the ingredients depending on your taste. If my kids are going to eat them I eliminate the red pepper flakes. Enjoy.

Emeril calls them

ej's simple ribs

* 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)

* Spray Pam, for grill grates

* Emeril's Rib Sauce (recipe follows) - I use a bottle of store bought sauce. Make sure it has some sugar to it so that it will brown when it is on the grill. Also these are way better on a charcoal grill than they are on a gas grill. But both ways work fine.

1. 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 (I have found the longer the better 4 is awesome!).

2. Preheat oven to 300 degrees. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours. (I have found that it usually takes 2 hours)

3. Heat grill to medium-high; 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, 4 to 5 minutes per side. Serve ribs with any leftover sauce, if desired.

Emeril's Rib Sauce
* 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

1. In a medium saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook until onion is translucent, 3 to 5 minutes. Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes.

BOLD BASTING: A few tricks will make your rib sauce extra hearty: Start with a base of sauteed onion and garlic, add beef broth for depth, and give it a 30-minute simmer to bring the flavors together.

Now after a serving of these Life is Definitely Good!

No comments:

Search Engine