E.J.'s Simple Oven-Barbecue Ribs
This is the grill-free version of Emeril's baby back ribs, a favorite of his son, E.J. Try them with his Warm Potato Salad.
Source: The Martha Stewart Show, January 2010
- 2 racks baby back ribs
- 6 tablespoons Emeril's Rib Rub spice blend
- 1 1/2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon celery salt
- Emeril's Bam! B-Q Original Sweet Barbecue Sauce or other favorite barbecue sauce
Preheat oven 300 degrees. Line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice. Line the aluminum foil with an equal sized piece of parchment paper. (You will be folding this over the ribs and sealing it.)
Place ribs, meat side up, in an even layer on prepared baking sheet; set aside. In a small bowl, combine Rib Rub, salt, pepper, and celery salt; stir to combine. Divide seasoning evenly between both slabs of ribs, coating well on each side. Fold the extra length of parchment paper-lined aluminum foil over ribs and seal tightly on all sides. Transfer baking sheet to oven and bake until ribs are very tender, 2 1/2 to 3 hours.
Remove baking sheet from oven. Peel back parchment paper-lined foil so that ribs are exposed. Using a basting brush or the back of a spoon, coat meat side of ribs lightly with barbecue sauce. Return ribs to oven, and bake, uncovered, until sauce is thickened and lightly browned, 20 to 30 minutes.
Remove ribs from oven and let cool briefly. Cut between each rib and serve with additional barbecue sauce, if desired.