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
- Prep Time 20 minutes
- Total Time 4 hours
- Yield Serves 4
- 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)
- 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.
- 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.
- 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.
This recipe is from Emeril Lagasse's column, Kick It Up.
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