Spicy Root Beer and Bourbon Glazed Baby Back Ribs
Show: Emeril Live
Episode: Stick to Your Ribs
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- Recipe categories: Liquor, Meat, Pork,
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Average Rating:
Total Reviews: 53
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By doylrules_10569802
Leominster, MA
on April 22, 2012
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OMG best ribs ever!!!!
By DrBugs
Boston, MA
on November 08, 2010
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Awesome flavour! Extremely tender! I cooked this recipe with beef back ribs instead of pork back ribs and it was simply divine! The glaze is really tasty! However, I cooked the ribs at 300 degrees F for 2.5 hours and used beef broth instead of chicken broth.
By jchildfan
on October 23, 2010
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I have to admit to making this (what we fondly call here "Emeril's ribs" for five years here and finally - now that I'm registered w/ FN, must pipe in that these are by far (even if you substitute an ingredient or two with whatever you might have on hand - well - nothing beats these ribs. For this reason ONLY I keep rootbeer and bourbon handy.
Company and friends ask me all the time to make these. The sauce makes my kitchen smell so yummy that I never refuse. Bestest sticky fall-off-the-bone rib recipe ever. It's okay to use orange sauce (the packets that come with frozen duck or dried orange/lemon (you need extra rootbeer if you do that, but do NOT substitute the rootbeer or bourbon. This recipe rocks!
By caddwillis_12954944
Frankfort, 56
on June 24, 2010
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Amazing ribs, my family loved it. so much taste and fun to make
By Italiano Nella ...
on June 18, 2010
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Well worth running around to locate all the ingredients!
I used Stewart's Root Beer, Jamaica Pick-a-Peppa Sauce,
A-1 Steak Sauce, Maker's Mark Bourbon, only 3 whole cloves, only 1 tablespoon Hot Pepper Jelly, and added 1 tablespoon Apple Jelly.
For convenience, I make the Glaze and Rub recipes a day ahead and cut the Rub ingredients in half for only 3 lbs of baby back ribs. The glaze took longer than 30 minutes to reduce more like an hour. When the the glaze is done, I add a tablespoon of light brown sugar, if needed.
Remember to cut off the silver skin from the baby back ribs.
These ingredients are the perfect marriage!
Many thanks EL!
By auntiepasta10_6...
Belhaven, NC
on January 21, 2010
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had on sale ribs in the freezer. These are astoundingly good!! The sauce needed to cook linger to get thick but that is the only difference. I've made them before using Coke and Tequila, also good!!
By kimdivagirl_119...
Redwood City, CA
on October 01, 2009
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I want to put the glaze on everything!
By kdrich76
Norman, OK
on September 19, 2009
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How can you not try these ribs after the comment before mine!
By kittychatalot
Atlanta, GA
on July 12, 2008
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I baked these in the oven and then threw them in the refrigerator overnight, with half of the sauce, spread in the bottom. The next day I threw them on a grill and did not even baste them. Loved them the first day and even loved them after nuking them a few days later as leftovers!
By jltuton_10610267
Elk Grove Villa...
on June 30, 2008
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As always Emeril's food is absoutely wonderful. While I don't always use his sauce, your can't beat his meathod. I also wanted to mention the rub in this receipe can be used for so much more. It is wonderful on fish and steak also. It has become a staple in my spice cabinet.