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/August 2008


Recipe Summary

20 mins
4 hrs


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

66 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 21
  • 2 star values: 11
  • 1 star values: 10
Rating: Unrated
wonderful BBQ Sauce and Rib recipe! I tried this recipe with ribs and it turned out to be a "keeper"....I also made pulled pork sandwiches and used the BBQ sauce---it was WONDERFUL...received alot of compliments at a potluck too! Keep those great recipes coming--thanks!
Rating: 1 stars
I have enjoyed other rib recipes of Emeril's which were outstanding, but this rib recipe one along with the rib sauce was unappealing.