Emeril's Baby Back Ribs with Sweet Barbecue Sauce

Ingredients

Cooking 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.

Recipe courtesy of Emeril Lagasse copyright © 2004.