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BABY BACK RIBS WITH SWEET BARBECUE SAUCE (EMERIL'S) Recipe

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This recipe for BABY BACK RIBS WITH SWEET BARBECUE SAUCE (EMERIL'S), by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Boettcher
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 racks baby back pork ribs
(about 4 lbs. each cut in 1/2)
2 Tbsp. Essence or favorite rib rub
1 (12 oz) bottle dark brown ale
2 c. ketchup
1/4 c. molasses
1/4 c. brown sugar
2 Tbsp. worcestershire sauce
1 Tbsp. grated ginger
2 tsp. sesame oil
2 tsp. soy sauce
2 tsp. garlic (chopped)
1 tsp. chili powder

Directions:
Directions:
Rub the ribs on both sides with the Essence or rib rub. Place in a large sealable bag on a large sheet of aluminum foil placed in a large roasting pan. Cover with beer and seal. Marinate in the refrigerator 8 hours or overnight. Remove the ribs from the bag and bring to room temperature. Preheat the oven to 325º. Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours. To make the sauce, combine the ketchup, molasses, brown sugar, Worcestershire© sauce, ginger, sesame oil, soy sauce, garlic, and chili powder in a blender and process on high speed until smooth and the sugar is dissolved. Transfer the ribs to the grill, cover, and cook over indirect heat for 45 minutes. Brush the ribs with the sauce, and baste and turn every 15 minutes, until cooked through, about 45 minutes. Remove the ribs from the grill and serve hot. Makes 4 servings.

Personal Notes:
Personal Notes:
From the chef and author Emeril Lagasse, August 13, 2004.

 

 

 

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