PREP TIME: 20 minutes. TOTAL TIME: 4 hours.
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
2 slabs baby back ribs (about 2 pounds total)
Vegetable oil, for grates
Emeril’s Rib Sauce (recipe follows)
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, about 1 1/2 hours to 2 hours.
3. Heat grill to medium-high heat; 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, about 4 minutes to 5 minutes per side. Serve ribs with any leftover sauce, if desired.
Per serving: 582 calories; 38 g fat (13 g saturated fat; 59 percent calories from fat); 34 g carbohydrates; 80 mg cholesterol; 772 mg sodium; 26 g protein; 2 g fiber.
EMERIL’S RIB SAUCE
(Makes 2 cups)
PREP TIME: 10 minutes. TOTAL TIME: 45 minutes.
1 tablespoon vegetable oil, such as safflower
1 medium onion, finely chopped
3 garlic cloves, minced
Coarse salt and ground pepper
1 cup ketchup
1 cup canned beef broth
3/4 cup cider vinegar
1/4 cup packed light-brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
In a medium saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook until onion is translucent, about 3 minutes to 5 minutes. Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes. Makes 32 servings.
Per serving (per 1 tablespoon): 22 calories; 0.5 g fat (0.1 g saturated fat; 20 percent calories from fat); 4 g carbohydrates; 0 mg cholesterol; 155 mg sodium; 0.3 g protein; 0.1 g fiber.