Meat Dish Recipe
Emeril's Bbq Ribs
Emeril's Bbq Ribs:
Yield: 4 servings
8 Fresh plums, peeled, pitted
And diced
12 Whole oven-roasted shallots
2 tb Minced garlic
2 c Chicken stock
1/2 c Ketchup
1/4 c Molasses
6 tb Honey
3 Tablespoons, plus 1 teaspoon
Distilled white vinegar
2 tb Soy sauce
2 ts Dry mustard
Salt and black pepper
2 (3 to 4-pound) racks baby
Back ribs, trimmed of excess
Fat
1 ts Creole Seasoning, or to
Taste
2 tb Liquid crab boil (available
In specialty food stores)
4 Bay leaves
Cilantro Potato Salad (see
Next recipe)
Make glaze: Combine plums, shallots, garlic, stock, ketchup, molasses,
honey, vinegar, soy sauce, mustard, 1 teaspoon of salt and 6 turns of
pepper in a medium saucepan. Bring to a boil over high
heat. Reduce heat to medium and simmer, stirring occasionally, 15
minutes. Transfer to a food processor and puree until smooth. (Makes 2
2/3 cups)
Heat oven to 375 degrees. Place ribs in a large stockpot and cover with 4
quarts cold water. Add Creole seasoning, crab boil, bay leaves and 2
teaspoons of salt. Bring to a boil over high heat and
cook 10 minutes.
Place a rack in a large roasting pan. Drain ribs and season them on all
sides with remaining salt and 12 turns of pepper. Brush with glaze to
coat. Place ribs on rack and bake, turning and basting every 10 to 15
minutes, until dark brown, crusty and caramelized, about 1 hour and 25
minutes. When cool enough to handle, cut into individual ribs. Serve 5
ribs per plate with Cilantro Potato Salad.
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