Emeril's Baby Back Ribs, Black Eyed Peas

Aug. 13, 2004 -- Emeril Lagasse whiped up Baby Back Ribs with Sweet Barbecue Sauce, Maw Maw's Slaw with Ginger-Soy Dressing and Stewed Black-Eyed Peas on "Good Morning America." Check out his recipes below.If you want to make this page 'printer-friendly,' scroll down to the bottom of this page and click on the "print this article" icon.

Emeril's Baby Back Ribs with Sweet Barbecue Sauce

• 2 racks baby back pork ribs, about 4 pounds, each cut in half

• 2 tablespoons Essence, recipe follows or favorite rib rub

• 1 (12-ounce) bottle dark brown ale (recommended: Abita Turbo Dog)

• 2 cups ketchup

• 1/4 cup molasses

• 1/4 cup brown sugar

• 2 tablespoons Worcestershire sauce

• 1 tablespoon grated ginger

• 2 teaspoons sesame oil

• 2 teaspoons soy sauce

• 2 teaspoons chopped garlic

• 1 teaspoon chili powder

• Sliced fresh tomatoes, accompaniment

Emeril's Essense

• 2 1/2 tbsp. sweet paprika

• 2 tablespoon salt

• 2 tablespoon garlic powder

• 1 tablespoon black pepper

• 1 tablespoon onion powder

• 1 tablespoon Cayenne

• 1 tablespoon dried oregano

• 1 tablespoon dried thyme

Mix all of the ingredients together and store in an airtight container. Can be stored for up to 3 months. Note: this recipe makes about 3/4 cup

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 degrees 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 cole slaw and sliced tomatoes, passing additional sauce on the side. Makes 4 servings.

Maw Maw's Slaw with Ginger-Soy Dressing

• 1 large egg

• 1 tablespoon Dijon mustard

• 1 tablespoon chopped garlic

• 1 teaspoon minced fresh ginger

• 2 tablespoons soy sauce

• 2 teaspoons sugar

• 1/8 teaspoon freshly ground black pepper

• 1/2 cup vegetable oil

• 1/2 cup sesame oil

• Salt

• 1/2 pound white Napa cabbage, shredded (about 2 cups)• 1/2 pound red cabbage, shredded (about 2 cups)

• 1/2 pound fresh spinach, trimmed, washed, and shredded (about 2 cups)

• 1 cup thinly sliced red onions

• 1 cup chopped green onions, green parts only

• 1/2 cup chopped parsley

In a food processor fitted with a metal blade, combine the egg, mustard, garlic, ginger, soy sauce, sugar, and black pepper and process until smooth. With the machine running, slowly add the oils in a steady stream and process until the mixture is thick and creamy. Season with salt and pepper if necessary.

Place the cabbages, spinach, red onions, green onions, and parsley in a large salad bowl and toss well to blend. Add the mayonnaise mixture to the greens and toss to mix well. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour. Serve chilled. (The slaw can be made up to 4 hours in advance). Yield: 8 servings.

Stewed Black-Eyed Peas

• Two 6-ounce ham hocks, or one large

• 2 tablespoons vegetable oil

• 1/4 pound Homemade Tasso or other ham or sausage, chopped (about 1 cup)

• 1 cup chopped yellow onions

• 1/2 cup chopped green bell peppers

• 2 tablespoons minced garlic

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon cayenne

• 2 bay leaves

• 1 pound dried black-eyed peas, rinsed and picked over

• 2 quarts Chicken Stock or canned low-sodium chicken broth

• 2 tablespoons minced fresh flat-leaf parsley

• Optional accompaniments: cooked long-grain white rice, corn bread or corn muffins

With a sharp knife, score the fat on the ham hocks with 1/4-inch-deep slashes.

Heat the vegetable oil in a large heavy stockpot over medium-high heat. Add the tasso and cook, stirring often, until heated through, about 3 minutes. Add the onions and bell peppers and cook, stirring often, until softened, about 4 minutes. Add the ham hocks, garlic, salt, black pepper, cayenne, and bay leaves. Cook, stirring often, for 2 minutes.

Add the black-eyed peas and chicken stock. Bring to boil over high heat. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the peas are tender, 45 minutes to 1 hour, skimming off any foam that forms on the surface.

Remove the bay leaves and discard. Cut the meat from the ham hocks, discarding the skin and bones. Return the meat to the pot. Stir in the parsley.

Serve hot with rice and corn bread, as desired. Yield: 6 to 8 servings