Emeril's Baby Back Ribs Recipes

Emeril Lagasse has been busy lately. Thursday morning he was guest host on "Live With Regis & Kelly," and in the afternoon, he chatted with the astronauts on the International Space Station as they tasted the new space meals he created. He is the first celebrity chef to cater outerspace.

But Emeril always has time for "Good Morning America," and he stopped by with some of his grilled baby back rib recipes, after Andrea Miller, of Sanford, Fla., wrote, "I would like to learn how to grill ribs! I'm a divorced mom. Grilling was something that my ex-husband did."

Ribs With Spicy Root Beer and Bourbon Glaze

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006

For the glaze:

2 (12-ounce) cans of root beer

2 tablespoons hot pepper jelly

1 bay leaf

2 tablespoons steak sauce (recommended: Emeril's Steak Sauce)

1 teaspoon Caribbean Pick-a-Peppa sauce

6 whole cloves

1 stick cinnamon

1 orange, zested and juiced

1 lemon, zested and juiced

½ vanilla bean, split and scraped

2 teaspoons bitters (recommended: Angostura)

1 cup bourbon

1 cup sugar

For the ribs:

4 to 5 pounds baby back ribs (2 full slabs, each cut half)

2 tablespoons kosher salt

1 tablespoon paprika

3/4 teaspoon granulated garlic powder

1½ teaspoons granulated onion powder

1 teaspoon freshly ground black pepper

½ teaspoon cayenne pepper

½ cup chicken stock

Directions:

To make the glaze, place all the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar.

Once the mixture has come to a boil, reduce the heat to medium and allow it to reduce to a glaze consistency, about 25 to 30 minutes longer. Remove the glaze from the stove and strain though a fine mesh strainer. Reserve and keep warm, until ready to use.

Preheat the oven to 275 degrees F.

Place the ribs on a large baking sheet. In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper. Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the racks of ribs. Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.

Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal. Place the sheet pan in the oven and bake for 1½ to 2 hours, or until the ribs are very tender.

Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes. Preheat a grill to medium.

Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs. Place the ribs directly on the preheated grill, and cook until the ribs are browned and caramelized, 5 to 10 minutes, depending on your grill. Be careful not to let the glaze burn from flare-ups.

Remove the ribs from the grill and lay on a cutting board, meaty-side down. Use a sharp knife to cut the ribs apart. Serve the ribs with some of the leftover glaze on the side, if desired.

Yield: 4 appetizer portions

Baby Back Ribs With Spicy Apple Glaze

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006

For the glaze:

3 cups apple cider

1 cup apple cider vinegar

1 cup apple sauce

1 cup sugar

½ cup light brown sugar

¼ cup thinly sliced ginger

½ stick cinnamon

½ vanilla bean, split in half lengthwise and seeds scraped

6 cardamom pods

2 teaspoons allspice berries

1½ teaspoons crushed red pepper flakes

½ teaspoon dry mustard

2 teaspoons minced garlic

¼ teaspoons salt

For the ribs:

4 to 5 pounds baby back ribs (2 full slabs, each cut in half)

2 tablespoons kosher salt

1 tablespoon paprika

3/4 teaspoon granulated garlic powder

1½ teaspoons granulated onion powder

1 teaspoon ground black pepper

½ teaspoon cayenne pepper

½cup apple cider

Directions:

To make the glaze, place all of the ingredients for the glaze in a 6-quart pot and cook over medium-high heat. Bring the contents of the pot to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium, and allow the mixture to reduce to a glaze consistency, about 30 to 35 minutes longer. Remove the glaze from the stove and strain through a fine-mesh strainer. Reserve until ready to use.

Preheat the oven to 275 degrees F.

Place the ribs on a large baking sheet. In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper, and cayenne. Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the racks of ribs. Rub the mixture into the meat, and allow it to sit undisturbed for at least 20 minutes.

Pour the cider into the sheet pan, and wrap the ribs with aluminum foil to make a tight seal. Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.

Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes. Preheat a grill to medium.

Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs. Place the ribs directly on the preheated grill, and cook until the ribs are browned and caramelized, 5 to 10 minutes, depending on your grill. Be careful not to let the glaze burn from flare-ups. Remove the ribs from the grill and lay on a cutting board meaty-side down. Use a sharp knife to cut the ribs apart. Serve the ribs with some of the leftover glaze on the side, if desired.

Yield: 4 appetizer portions

Roasted Corn and Tomato Salad

Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006

1 cup roasted sweet corn kernels

½ pint red tear drop tomatoes, stemmed, washed and sliced in half

½ pint yellow teardrop tomatoes, stemmed, washed and sliced in half

½cup minced red onions

1 teaspoon minced jalapeno peppers

2 tablespoons chopped fresh parsley

1 tablespoon freshly squeezed lime juice

1 teaspoon freshly squeezed lemon juice

¼ cup extra virgin olive oil

Salt

Freshly ground black pepper

Combine the corn, tomatoes, onions, jalapenos, parsley, lime juice, lemon juice, and olive oil. Mix well. Season with salt and pepper to taste. Serve cold or at room temperature.

Yield: about 3 cups