- 2 slabs pork spare ribs, about 3 pounds each
- 2 tablespoons liquid crab boil
- 2 teaspoons, plus 1 tablespoon salt
- 3 bay leaves
- 2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 1 tablespoon chili powder
- 1 tablespoon ground black pepper
- 1 teaspoon cayenne
- Southwestern Barbecue Sauce, recipe follows
- Deep Fried Pork Rinds, recipe follows
Place the ribs in a large Dutch oven or stockpot. Cover with water and add the crab boil, 2 teaspoons of the salt, and the bay leaves. Bring to a boil. Reduce the heat and simmer for 15 minutes. Remove from the heat and drain.
In a bowl, combine the sugar, paprika, chili powder, black pepper, remaining tablespoon of salt, and cayenne. Pat the ribs dry and rub well with the spice mixture.
Lightly oil the grill rack on a barbecue grill, and preheat to medium-low (about 250 to 275 degrees F). Arrange the ribs on the rack and cover (with foil or upside down hotel pan). Cook, turning every 20 minutes, until tender, about 2 hours, replenishing charcoal as needed. During the last 20 minutes of cooking time, baste the ribs with the sauce, turning twice. Remove the ribs from the grill and serve the ribs with remaining sauce and fried pork rinds.
If you want to make this dish in the oven: After rubbing ribs with spice mixture, place them in a preheated 350 degree F oven for 10 minutes. Remove. Slather ribs with BBQ sauce, wrap in heavy-duty plastic wrap, then wrap in foil, and return to the oven to bake for 1 1/2 hours.
Southwestern Barbecue Sauce:
- 2 tablespoons olive oil
- 1 cup chopped yellow onions
- 1 tablespoon minced garlic
- 3 tablespoons chopped chipotle chiles in adobo, with adobo sauce
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 4 cups tomato sauce
- 1/2 cup molasses
- 2 teaspoons dry mustard
- 2 bay leaves
- 1/2 teaspoon salt
In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and strain.
Yield: 4 cups
Deep Fried Pork Rinds:
- 1/2 pound pork rinds, cut into 2-inch squares
- Essence, recipe follows
- 1 quart vegetable oil, for frying
Heat the oil in a large pot or in a deep-fryer to 360 degrees F. Fry the pork rinds until puffed and golden brown, about 4 minutes. Remove from the oil and drain on a paper towel-lined plate.
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.