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
Directions
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


















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 59 reviews
By steve.gorges_11...
marietta, GA
on January 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This gets 5 stars because the a prep method is simple and spectacular, (though even lite beers are ok, dark, nutty beers work better for me, b the grill method is perfectamundo (charcoal or gas, and c the smashed potatoes are A+++
By For the Love of...
Illinois
on October 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Don't know why I haven't rated this sooner, as I made these for the first time about 6 years ago. These ribs are by far the absolute BEST ribs ever! The first time I made them I used extra rub (Emeril's Bayou Blast, store bought, tried making it from recipe and compared the two, not alike at all, liked store bought better, made few cuts on underside of ribs prior. I marinaded in 2 bottles Newcastle Brown Ale for 24 hours. The sauce I made the day before only changes was canned jalapeno (couldn't find fresh, cut back on cayenne pepper and used bourbon instead of red wine. I also used the dark molasses option & minced onion fine. Simmered for 1 hour to thicken; kept in frig til needed next day so flavors developed nicely. Reheated before mopping on ribs. Made smashed potato salad as written. Corn on the cob is a must. Everyone, even the person who likes chicken over ribs, went ga-ga over the ribs! Everyone said better then any ribs they have ever tasted! THANKS EMERIL!!!
By mycatsilva
BRICK, NJ
on July 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Extremely good dry rub and sauce. I made this for 4th of July. I was scared at first being my first time and hearing about people making ribs. This was no problem. Left it on for 24 hours. I had to bake a little longer than it called for. BIG HIT. I am requested to make it again in two weeks. Potato salad also BIG HIT. I used Emeril's dijon. PERFECT. making a it again for tomorrow. Not one Rib Left ... I never had a chance to eat them there were no more left...
Read all 59 reviews