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2,473 Posts
Joined Feb 2004
Emeril's Baby Back Ribs with Homemade Barbecue Sauce Recipe courtesy Emeril Lagasse, 2003
• 2 racks baby back pork ribs, about 4 pounds, each cut in half
• 2 tablespoons Essence, recipe follows or favorite rib rub
• 1 (12-ounce) bottle dark brown ale (recommended: Abita Turbo Dog)
• 4 cups ketchup
• 1 cup finely chopped yellow onions
• 1/2 cup pure cane syrup (recommended: Steen's 100 percent) or molasses
• 1/2 cup dry red wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons Creole or other spicy whole-grain mustard
• 2 tablespoons dark brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced jalapeno peppers
• 1 tablespoon Worcestershire sauce
• 1 teaspoon or other hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
• 1 teaspoon salt
• 1/2 teaspoon cayenne
Rub the ribs on both sides with Essence or rib rub. Place in a large sealable bag. Cover with the 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 325 degrees F.
Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours.
Preheat the grill.
Meanwhile, to make the sauce, combine the ketchup, onions, cane syrup, red wine, lemon juice, mustard, brown sugar, garlic, jalapenos, Worcestershire, hot pepper sauce, salt, and cayenne in a large mixing bowl.
Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.
Remove the ribs from the oven and uncover.
Transfer to the hot grill, cover, and cook over indirect heat for 30 minutes. Brush the ribs with the sauce, and baste and turn every 10 minutes, for an additional 30 minutes.
Remove ribs from the grill. Serve with the potato salad and sliced tomatoes, and pass additional sauce on the side.
Essence (Emeril's Creole Seasoning):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Changes I made. I tried the red wine and it did not give the sauce much flavor so then I used bourbon. This last time I was out of bourbon so I used Jack Daniels that is now the new favorite!

I also simmer the sauce for about 30 min. I saw a Martha Stewart recipe that did that and then it could be kept in the refrigerator for a couple of weeks. Honestly I’ve used it after a month and it was still fine.
For the two racks of ribs half the recipe would be plenty. It’s also good on chicken or pork so I make the full amount and use the rest with chicken or BBQ pork sandwiches.
5,378 Posts
Joined Apr 2004
1 cup white onions, minced
2 oz whole butter
1 T Curry Powder
1 tsp fresh ground white pepper
1 lb carrots, diced
1 gallon vegetable stock (LOL)
5 lbs butternut squash, diced
1 qt heavy cream
1 T fresh lemon juice
1/4 cup light brown sugar
2 lbs idaho potatoes, peeled and diced

In a large pot, sweat the onions, carrots and squash in the butter. Saute well but do not brown. Add the vegetable stock and potatoes. Cook until all the vegetables are tender. Add the cream and the curry powder. Simmer for approximately 5 minutes. With a hand blender, puree until smooth. Strain through a chinois (or other fine strainer). Season to taste with salt and pepper. Adjust the sweetness and acidity with sugar and lemon juice.
Note: The sugar and lemon are used as adjustments to the flavor. The quanities are approximations due to the change in the sweetness of the squash throughout the year.!
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