Emeril's Baby Back Ribs, Black Eyed Peas

Aug. 13, 2004 -- Emeril Lagasse whiped up Baby Back Ribs with Sweet Barbecue Sauce, Maw Maw's Slaw with Ginger-Soy Dressing and Stewed Black-Eyed Peas on "Good Morning America." Check out his recipes below.If you want to make this page 'printer-friendly,' scroll down to the bottom of this page and click on the "print this article" icon.

Emeril's Baby Back Ribs with Sweet Barbecue Sauce

• 2 racks baby back pork ribs, about 4 pounds, each cut in half
• 2 tablespoons Essence, recipe follows 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

Emeril's Essense
• 2 1/2 tbsp. sweet paprika
• 2 tablespoon salt
• 2 tablespoon garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon Cayenne
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Mix all of the ingredients together and store in an airtight container. Can be stored for up to 3 months. Note: this recipe makes about 3/4 cup

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.

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Remove the ribs from the bag and bring to room temperature.

Preheat the oven to 325 degrees 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 cole slaw and sliced tomatoes, passing additional sauce on the side. Makes 4 servings.