EJ's Simple ribs

(Serves 4)

PREP TIME: 20 minutes. TOTAL TIME: 4 hours.

2 1/2 teaspoons mustard powder

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

1/4 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.