Ridiculously Tender Spareribs with Kansas City-Style BBQ Sauce | Emeril Lagasse
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- čas přidán 31. 01. 2024
- Ridiculously Tender Spareribs with Kansas City-Style BBQ Sauce | Emeril Lagasse
Ridiculously Tender Spareribs
Yield: Serves 6 to 8
Two 4-lb slabs pork spare ribs, silver skin removed
Kansas City-Style Rib Rub, recipe follows
Kansas City-Style BBQ Sauce, recipe follows
Position the rib slabs on a large wire rack sitting on a rimmed baking sheet (line the baking sheet with foil to catch any drips). Coat the ribs on both sides generously with Kansas City-Style Rib Rub, about 1/3 cup each, rubbing the seasonings into the meat well. Refrigerate for up to 2 hours.
When you’re ready to cook the ribs, heat a grill to low heat so that the temperature hovers between 300- and 350-degrees F. Pour 1 ½ cups of water onto the rimmed baking sheet that the ribs are sitting on. Wrap the entire baking sheet (with rack and ribs) tightly with heavy duty aluminum foil. Transfer to the gill, close the grill lid, and cook until the ribs are fork-tender, usually 1 ½ to 2 hours. Unwrap the ribs and slather them with the Kansas City-Style BBQ Sauce. Close the lid and allow to cook until the sauce sets on the ribs, 15 to 20 minutes longer.
Cut the ribs apart and serve hot, with the slaw and additional BBQ sauce, if desired.
Kansas City-Style Rib Rub
Yield: About 2 cups
6 ½ tablespoons kosher salt
1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
2 tablespoons Essence or other Creole Seasoning
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 teaspoon mustard powder
1 teaspoon smoked paprika
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Combine all the ingredients in a medium bowl, and stir to combine. Be sure to crumble any lumps of sugar or spices that are present in the mix. Use for meats and seafood to be grilled, as well as for making the barbecue sauce. Any unused rub may be stored in an airtight container and kept in a cool, dry place for up to 6 weeks.
Kansas City-Style BBQ Sauce
Yield: About 2 cups
2 tablespoons vegetable oil
½ yellow onion, minced
1 tablespoon minced garlic
½ cup apple cider vinegar
1 ½ cups ketchup
¼ cup molasses
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Louisiana hot sauce, such as Crystal
2 teaspoons Kansas City-Style Rib Rub
1 teaspoon Liquid Smoke
¼ teaspoon cayenne
¼ teaspoon ground ginger
¼ teaspoon ground mustard
Set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and garlic. Sweat the onions, stirring occasionally, until translucent, 3 to 4 minutes. Add the vinegar and cook until reduced by half, about 1 minute. Add the remaining ingredients to the saucepan and bring to a boil. Reduce the heat to a simmer and cook until thickened to sauce consistency and flavors have come together, 4 to 6 minutes. Remove from the heat and cool. Sauce may be made up to 3 weeks in advance and refrigerated in a nonreactive airtight container.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Emeril, aren't you wonderful! Thank you for signing the birthday card for my 95 year old mother back in 2017. She enjoyed celebrating her birthday and then 2 Christmas's days apart that year. She passed away two days after that. She was thrilled to receive that card. BAM! 💞💖💫 Now, let me get started with these ribs!😋
Missed this guy
I sure wish Emeril had a cooking show on Food Network. Miss the great cooking and entertainment.
Love emerald
You The Man Buddy! 😁 My son and I used to watch you all the time on the Food Network! Your program made that channel! 😁 BAM.......BAM..BAM!❤❤
Amazing !!!! 👏👏
St. Louis are my favorite...baby backs too if they have a lot of meat.
Emeril's back. Yeeesss! He's the best.
okay, okay Emeril Lagasse you da'man I got into food network b/c of you2002 all day-well once a week or 5x's/wk don't remember that far back ;p but hey...you had the Bam seasoning in the bbq rub-okay, but when you plated Mitch's plate, you didn't Bam! Bam! it...:(( awww next time??? hehehe love your style Emeril, Blessings and Love be yours-Bam Bam!!!
Did you cook them over direct heat or indirect heat?
No comprende the backwards cap idea...
I get the feeling Meat Mitch is thinking "WTH is going on here?"
Ridiculously Tender Spareribs with Kansas City-Style BBQ Sauce
Ridiculously Tender Spareribs with Kansas City-Style BBQ Sauce