Food Network: Emeril's Baby Back Ribs with Homemade Barbecue Sauce and Smashed Potato Salad

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Emeril's Baby Back Ribs with Homemade Barbecue Sauce and Smashed Potato Salad
Recipe courtesy Emeril Lagasse, 2003

Ingredients
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)
4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup pure cane syrup (recommended: Steen's 100 percent) or molasses
1/2 cup dry red wine
2 tablespoons fresh lemon juice
2 tablespoons Creole or other spicy whole-grain mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced jalapeno peppers
1 tablespoon Worcestershire sauce
1 teaspoon or other hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
1 teaspoon salt

1/2 teaspoon cayenne

Smashed Potato Salad, recipe follows
Sliced fresh tomatoes, accompaniment

Instructions
Rub the ribs on both sides with 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.

Meanwhile, to make the sauce, combine the ketchup, onions, cane syrup, red wine, lemon juice,
mustard, brown sugar, garlic, jalapenos, Worcestershire, hot pepper sauce, salt, and cayenne in a
large mixing bowl.

Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3
days.

Remove the ribs from the oven and uncover.

Transfer to the hot grill, cover, and cook over indirect heat for 30 minutes. Brush the ribs with
the sauce, and baste and turn every 10 minutes, for an additional 30 minutes.

Remove ribs from the grill. Serve with the potato salad and sliced tomatoes, and pass additional
sauce on the side.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and
Morrow, 1993.

Smashed Potato Salad:
2 pounds new potatoes, scrubbed and cut into 1/2-inch pieces

2 teaspoons salt
1/2 cup minced yellow onions
3 hard-boiled eggs, chopped
1 teaspoon minced garlic
1/2 to 3/4 cup mayonnaise or store bought mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1/2 teaspoon hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper

In a large saucepan, place the potatoes with enough cold water to cover
and 1 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium-low and simmer
until fork-tender, about 10 minutes. Drain.

In a large mixing bowl, mash the potatoes with a hand-held masher or a heavy fork. (They should

still be very lumpy.) Mix in the onions, eggs, and garlic. In a small bowl, combine 1/2 cup of the
mayonnaise, the mustard, lemon juice, and brown sugar, stirring to dissolve the sugar.

Season with the pepper sauce, Worcestershire, the remaining 1 teaspoon salt, and the pepper.

Serve warm or chilled.

Yield: 4 servings