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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

EJ's Simple Ribs Recipe

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This recipe for EJ's Simple Ribs is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 tsp. mustard powder
2 tsp. sweet paprika
1 tsp. celery salt
1 tsp. onion powder
3/4 tsp. red-pepper flakes
1/2 tsp. garlic powder
1/4 tsp. celery seed
Coarse salt
2 slabs baby back ribs (about 2 pounds total)
Vegetable oil (for grates)
Emeril's Rib Sauce
Directions:
Directions:
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 300º. Stack slabs on a double layer of aluminum foil and wrap tightly. 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 Emeril's 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.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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