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EJ's Simple Ribs

EJ's Simple Ribs

My son, EJ, loves these ribs, so I named them after him. I bake them with a spice rub, then baste them with sauce before they grill, and oh baby, are they moist and tender.

Everyday Food, July 2008 http://www.marthastewart.com/350115/ejs-simple-ribs
3
Rated
60100(6)6
  • Prep Time 20 minutes
  • Total Time 4 hours
  • Yield Serves 4

Ingredients

    • 2 1/2 teaspoons mustard powder
    • 2 teaspoons sweet paprika
    • 1 teaspoon celery salt
    • 1 teaspoon onion powder
    • 3/4 teaspoon red-pepper flakes
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon celery seed
    • Coarse salt
    • 2 slabs baby back ribs (about 2 pounds total)
    • Vegetable oil, for grates
    • Emeril's Rib Sauce (http://www.marthastewart.com/284237/emerils-rib-sauce)

Directions

  1. In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, celery seed, and 1 teaspoon salt. Rub slabs on both sides with the spice mixture, and refrigerate, loosely covered, for 2 hours.
  2. Preheat oven to 300 degrees. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours.
  3. Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with rib sauce; grill ribs until sauce begins to bubble and brown around the edges, 4 to 5 minutes per side. Serve ribs with any leftover sauce, if desired.

Cook's Note

This recipe is from Emeril Lagasse's column, Kick It Up.

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