Garlic-Ginger Barbecued Baby Back Ribs

Total Time:
1 hr 5 min
20 min
45 min

4 servings

  • 2 pounds baby back ribs, cut into individual ribs
  • 1 tablespoon Essence, recipe follows
  • 1/2 cup finely chopped yellow onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 tablespoon hot sauce
  • 2 bay leaves
  • 2 cups canned low-sodium beef broth
  • Sauce:
  • 1 cup ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 tablespoon molasses
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 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 oregano
  • 1 tablespoon dried thyme
  • Place the ribs in a bowl or resealable plastic bag and toss with the Essence. Place the ribs in a pressure cooker and add the onions, garlic, ginger, crushed red pepper, cayenne pepper, salt, hot sauce, and bay leaves. Sear meat over high heat until browned. Add broth, lock lid in place and place over high heat. Once a steady stream of steam is emitted from the release valve, turn heat down to medium. Cook for 40 minutes, opening twice, following method in manufacturers' instructions, and stir to prevent sticking. Remove the ribs from the pot. Using a spoon, carefully skim any fat from the top of the cooking liquid that remains in the pot. Add the sauce ingredients to the pressure cooker and cook on low heat, stirring for 5 minutes. Return the ribs to the pot and gently stir to coat.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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

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