Emerils Baby Back Ribs With Homemade Barbecue Sauce And Smashed Potato Salad Recipes

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E.J.'S SIMPLE OVEN-BARBECUE RIBS



E.J.'s Simple Oven-Barbecue Ribs image

This is the grill-free version of Emeril's baby back ribs, a favorite of his son, E.J. Try them with his Warm Potato Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

2 racks baby back ribs
6 tablespoons Emeril's Rib Rub spice blend
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
Emeril's Bam! B-Q Original Sweet Barbecue Sauce or other favorite barbecue sauce

Steps:

  • Preheat oven 300 degrees. Line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice. Line the aluminum foil with an equal sized piece of parchment paper. (You will be folding this over the ribs and sealing it.)
  • Place ribs, meat side up, in an even layer on prepared baking sheet; set aside. In a small bowl, combine Rib Rub, salt, pepper, and celery salt; stir to combine. Divide seasoning evenly between both slabs of ribs, coating well on each side. Fold the extra length of parchment paper-lined aluminum foil over ribs and seal tightly on all sides. Transfer baking sheet to oven and bake until ribs are very tender, 2 1/2 to 3 hours.
  • Remove baking sheet from oven. Peel back parchment paper-lined foil so that ribs are exposed. Using a basting brush or the back of a spoon, coat meat side of ribs lightly with barbecue sauce. Return ribs to oven, and bake, uncovered, until sauce is thickened and lightly browned, 20 to 30 minutes.
  • Remove ribs from oven and let cool briefly. Cut between each rib and serve with additional barbecue sauce, if desired.

OVEN-BARBECUED BABY BACK RIBS



Oven-Barbecued Baby Back Ribs image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 3 to 4 servings

Number Of Ingredients 17

2 cups ketchup
1/2 cup brown sugar
2 tablespoons white vinegar
2 tablespoons minced onion
2 teaspoons minced garlic
Cilantro Potato Salad (recipe follows)
2 teaspoons dry mustard
2 teaspoons cayenne
Salt and black pepper
1 4-pound slab baby back ribs
1 cup mayonnaise
3/4 cup cilantro leaves
1 tablespoon minced garlic
1 teaspoon salt
Freshly ground black pepper
2 pounds small new potatoes, cooked and halved (unpeeled)
1/3 cup finely minced onions

Steps:

  • Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving with potato salad.
  • In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.

EMERIL'S HOMEMADE BARBECUE SAUCE



Emeril's Homemade Barbecue Sauce image

Provided by Food Network

Yield About 2 cups

Number Of Ingredients 9

1 onion, minced
2 to 3 jalapeno peppers, minced
3 tablespoons vegetable oil
2 garlic cloves, minced
1 cup water
2 cups ketchup
2 cups brown sugar
2 tablespoons Worcestershire sauce
Salt and black pepper

Steps:

  • In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded.

EJ'S SIMPLE OVEN-BBQ RIBS



EJ'S Simple Oven-BBQ Ribs image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h25m

Yield 2 to 4 servings

Number Of Ingredients 6

2 racks baby back ribs
6 tablespoons Emeril's Rib Rub spice blend
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
Emeril's Sweet Original Bam BQ Barbecue Sauce, or your favorite barbecue sauce

Steps:

  • Preheat the oven to 300 degrees F. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice (you will be folding this over the ribs and sealing it).
  • Arrange the ribs, meat side up, in one layer on the prepared baking sheet. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt, and stir to combine. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the baking sheet in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender.
  • Preheat a grill to medium-high (or leave the oven on).
  • Remove the baking sheet from the oven and peel back the foil so that the ribs are exposed. Using a basting brush or the back of a spoon, coat the meaty side of the rubs lightly with barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. (Alternatively, return the baking sheet to the oven and continue to bake the ribs, without the foil covering, until the barbecue sauce is thickened and lightly browned, 20 to 30 minutes.)
  • Plating / Assembly: Remove the ribs from the grill (or oven), and let them cool briefly. Then cut between the ribs and serve, with additional barbecue sauce on the side if desired.

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