EJ’s Simple Ribs with Emeril’s Rib Sauce

(Taken from Martha Stewart)

Emeril’s Rib Sauce

1 Tbls vegetable oil

1 medium onion, finely chopped

3 garlic cloves, minced

coarse s & p

1 cup catsup

1 cup beef broth

3/4 cup cider vinegar

1/4 cup packed light brown sugar

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp celery salt

1/4 tsp cayenne pepper

In a medium saucepan heat oil over medium. Add onion & garlic. Season with s & p. Cook until onion is translucent, 3-5 minutes. Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes. 

Makes 2 cups

EJ’s Simple Ribs

2.5 tsp mustard powder

2 tsp sweet paprika

1 tsp celery salt

1 tsp onion powder

3/4 tsp red pepper flakes

1/2 tsp garlic powder

1/4 tsp celery seed

coarse salt

2 slabs baby back ribs (about 2 lbs total)

vegetable oil, for grates

Emeril’s Rib Sauce (see above)

1. In a small bowl, combine dry ingredients including 1 tsp salt. Rub slabs on both sides with the spice mixture and refrigerate, covered loosely, for 2 hours.

2. Preheat oven to 300. Stack slabs on a double layer of foil; tightly wrap. Place on a cookie sheet. Cook until meat pulls away from the bone and is easily pierced withe the tip of a sharp knife, about 1-1.5 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 & brown around the edges, 4-5 minutes per side. Serve ribs with any leftover sauce.

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Filed under Grilling, Pork

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