Emeril's Baby Back Ribs with Sweet Barbecue Sauce

Emeril Lagasse's Popular Comfort Foods

GMA Recipes Dinner
Difficulty: Difficult
Cook Time: min

Emeril Lagasse whipped up Baby Back Ribs with Sweet Barbecue Sauce on Good Morning America.


  • 2 racks baby back pork ribs (about 4 pounds), each cut in half
  • 2 tablespoons Essence (or favorite rib rub)
  • 1 bottle dark brown ale (12-ounce - recommended: Abita Turbo Dog)
  • 2 cups ketchup
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ginger, grated
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • 2 teaspoons garlic, chopped
  • 1 teaspoon chili powder
  • fresh tomatoes, sliced as an accompaniment
  • 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.

    Recipe Summary

    Main Ingredients: pork ribs, ale, molasses, brown sugar

    Course: Dinner, Lunch, Main Course

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