EJ's Simple Ribs

Name: EJ's Simple Ribs
Prep time: 20 min
Total time: 240 min
Ingredients: 2.5 teaspoons mustard powder; 2 teaspoons sweet paprika; 1 teaspoon celery salt; 1 teaspoon onion powder; 0.75 teaspoon red-pepper flakes; 0.5 teaspoon garlic powder; 0.25 teaspoon celery seed; Coarse salt; 2 slabs baby back ribs (about 2 pounds total); Vegetable oil, for grates; Emeril's Rib Sauce

3.1

(66)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Prep Time:

20 mins

Total Time:

4 hrs

Servings:

4

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.

Ingredients

2 ½ teaspoons mustard powder
2 teaspoons sweet paprika
1 teaspoon celery salt
1 teaspoon onion powder
¾ teaspoon red-pepper flakes
½ teaspoon garlic powder
¼ teaspoon celery seed
Coarse salt
2 slabs baby back ribs (about 2 pounds total)
Vegetable oil, for grates
Emeril's Rib Sauce

Directions

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.

Cook's Notes

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