Emeril Lagasse's Rib Recipes

World class chef takes his grill to Central Park, barbecuing ribs three different ways.
3:00 | 08/17/12

Coming up in the next {{countdown}} {{countdownlbl}}

Coming up next:

{{nextVideo.title}}

{{nextVideo.description}}

Skip to this video now

Now Playing:

{{currentVideo.title}}

More information on this video
Enhanced full screen
Explore related content
Comments
Related Extras
Related Videos
Video Transcript
Transcript for Emeril Lagasse's Rib Recipes
First, can we just get to the ribs? You know what? It's always time for a barbecue. And it's always a time for our good friend, emeril lagasse, to come to central park. Thanks for stopping by. Absolutely. You're going to make grilled barbecue ribs three different ways. A traditional one, southern style, with sauce. We're going to do one that has an amazing root beer glaze. Root beer and bourbon. Unbelievable. And also, an asian style one, with hoysin sauce. You have to have the right ribs. These are babyback. You can you beef ribs. There's two steps here. We're going to make a dry rub first. Here's what we're going to do. We're going to take paprika, cayenne pepper, to give it the heat. Black pepper. Lots of pepper. This will keep well in an air-tight container. You don't have to worry about that. Garlic powder, onion powder, salt. Now, the herbs. Oregano and also some thyme. Here's what we're going to do. This is an easy secret. We're going to take the rub mix. And you're just going to sprinkle it. You're going to rub it in? We're going to do that. And a little celery salt, a little salt and pepper. And basically, we're going to flip it over now and do this -- the other side, as well. Do both sides. Olive oil or anything on here? No. Do both sides. You're going to wrap them in foil. Okay. Put your oven on 300 degrees. And bake them slow. Bake them slow and low, for 2 1/2, 3 hours. Let's talk about the glaze. Root beer. Pepper jelly. The bourbon's coming, right? Oh, yeah. Then, vanilla bean, cinnamon sticks and cloves. Those are the aeromatics. We're going to add pepper sauce to that. And worcestershire sauce. And then, we're going to do lemon zest, orange zest. And the bourbon, right? A nice cup of bourbon. Reduce this. It reduces down. How long do you cook it for? We're going to cook it 45 minutes to an hour. What's going to happen is it's going to look and reduce -- with a lid on? No. You ave it open because you want the evaporation to happen. All right. This is the root beer glaze. And after the ribs come out of the foil. From the dry rub. You put it right on and glaze them. Amazing. After we get the glaze, now, you come right to the grill. So, you roasted them. You baked them in the oven. They're supertender. Okay. Then, you're finishing them on the grill. That's when you do the sauce so they don't burn. The sugar in the barbecue sauce is what's going to burn. You reapply? Reapply. So, we have -- this is the root beer glaze. This is the traditional southern glaze right here. This is the ketchup one. You know what you're tasting, lara? You're tasting the pepper jelly. All I can hear is chewing. Then, you have the hoisin. A beautiful summer tomato, red onions. And we have a sweet and sour coleslaw, also with peppers. Peppers are plentiful right now. You have lots of peppers in these meals. Exactly. My mouth is burning. You can get the recipes. You know where to get them. And a little lemonade. Goodmorningamerica.Com on yahoo! Thank you so much. We're going to start eating now. Root beer glazed ribs. Fantastic. And speaking of ginger, she's in for sam champion.

This transcript has been automatically generated and may not be 100% accurate.

{"id":17026673,"title":"Emeril Lagasse's Rib Recipes","duration":"3:00","description":"World class chef takes his grill to Central Park, barbecuing ribs three different ways.","section":"GMA","mediaType":"Default"}