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

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I just spent almost 4 1/2 hours cooking this meat! It was still raw at the bone. I don't know about the average American but Ribs are not an every day weeknight meal. I usually always go to an Emeril recipe for a sure fire! But give yourself twice as much time on this one. My meat was raw at the bone! So very sad!

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Made this ahead for a BBQ planned the night after a big party when everyone would need sustenance, but not have the energy to work too hard for it. It was an absolute hit with everyone, which you can always tell when a large group of chatty people suddenly becomes totally silent while they focus on eating their meals. I think I heard a collective sigh of contentment when they finished! Saved half the sauce and froze it so it'll be even easier for the next BBQ, and the potato salad is a new fave!

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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+++

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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!!!

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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...

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Ribs were fantastic!! I would use less oregano & thyme in the Essence,though. I would also either omit the onions in the BBQ sauce or chop them almost to mush. I halved the amount and it was just a little too much. Sorry Emeril!!
Have plenty of BBQ Sauce left over, can't wait to use it again!!!

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Extremely good dry rub. I frequently use this dry rub even in other rib recipes. The sauce is good, although, as with many Emeril recipes, uses quite a number of ingredients. Chop the onions finely for the sauce or else it is too chunky, almost salsa-like (which is not a good thing. Kona Long Board Lager is my beer of choice for the marinade.

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Wow! This is so good... I made the ribs and the potato salad. My husband loved it and of course that made me happy. I used a Bud Light because that's what we had, and instead of red wine in the BBQ sauce I used red wine vinegar. YUM!!!

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Was nosing arounf and found Emeril did another version of the Smashed Potato Salad in 2002. Find it at this direct FN link, if youre interested:

http://www.foodnetwork.com/recipes/emeril-lagasse/smashed-potato-salad-recipe/index.html

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I have been making this recipe for over a year now. I love the rib recipe but not the sauce. The ribs are tender and flavorful and so, so moist. I admit I am originally from Eastern NC and may have a slight prejudice against tomato sauces but this sauce is slightly glorified Ketchup! Having said that, my son and husband love it. I now make some with the Ketchup and then just use a more vinegar based sauce for mine. We are all happy then.

I have used all kinds of beer. Whatever was in the fridge worked and I can't tell the difference. Now what kind of wine goes with ribs?