Emeril's Grilled Baby Back Ribs with Asian Plum Sauce
Emeril Lagasse's Bam-tastic Barbecue
Chef Emeril Lagasse brought a fantastic summer barbecue idea to "Good Morning America" -- baby back ribs with Asian plum sauce.
Rinse the ribs with cold, running water and pat dry. Season both sides of the ribs with the salt and pepper.
In a small bowl, combine the orange juice and rib rub, stirring to make a paste. Rub the paste into both sides of the ribs, wrap tightly in plastic wrap, and refrigerate for 8 hours or overnight. Remove the ribs from the refrigerator, discard the plastic wrap, and let sit at room temperature while heating the grill, or for 30 minutes.
Arrange the coals in a pile under half the grill and light. Allow the coals to get hot, about 20 minutes. (If using a gas grill, only light half of the burners.) Place the ribs on the grill opposite the heat source, meat side up, and grill covered, for two hours, adding more coals to the grill as needed to keep the temperature at a constant 250° to 300°F heat.
Turn the ribs meat-side down, and grill, covered, until tender and cooked through, about one hour, adding more coals as needed. Remove the ribs from the grill and baste both sides generously with the Asian Plum Sauce. Return the ribs to the unlit side of the grill and cook, covered, for 15 minutes to 20 minutes.
Remove from the heat and sprinkle with sesame seeds, if desired. Let the ribs rest for 10 minutes before carving.
Cut between each rib bone and arrange the ribs on a serving platter. Garnish with the green onions and serve with the remaining Asian Plum Sauce on the side for dipping.
Asian Plum Sauce
Combine the all of the ingredients except the green onions in a medium saucepan over high heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until thickened and reduced by half, about 25 minutes. Remove from the heat, add the minced green onions, and cool slightly.
Transfer to a food processor
and puree until smooth. Set aside at room temperature until ready to use with Grilled Baby Back Ribs.
The sauce can be made in advance and kept tightly covered in the refrigerator for up to five days.
Makes about 1 1/2 cups
Recipe copyright 2005, Emeril Lagasse