GMA Recipe: Emeril's Baby Back Ribs with Sweet Barbecue Sauce

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Emeril's Baby Back Ribs with Sweet Barbecue Sauce
From chef and author Emeril Lagasse
August 13, 2004

Emeril 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 and Stewed Black-Eyed Peas

Emeril's Baby Back Ribs with Sweet Barbecue Sauce

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 baste and turn every 15 minutes, until cooked through, about 45 minutes. Remove the ribs from the grill and serve hot with the potato salad and sliced tomatoes, passing additional sauce on the side.

Makes 4 servings.

Recipe courtesy of Emeril Lagasse copyright © 2004.