| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive03 |
6 |
servings |
INGREDIENTS
| 2 |
|
Full Racks of 3-down pork spare ribs |
| 3/4 |
c |
Emeril's Essence – (more if needed); see * Note |
| 3 |
tb |
Sugar |
| 2 |
|
Baby back ribs slabs |
| 2 |
c |
White vinegar |
| 2 |
tb |
Tabasco sauce |
| 3 |
tb |
Brown sugar |
| 1 |
ds |
Worcestershire sauce |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Prepare the charcoal according to the directions on the grill for slow
barbecuing. In a mixing bowl, combine the Emeril's Essence with the sugar.
Blend thoroughly. Season the spare ribs entirely with the Essence mix. It
is best to season the ribs, cover and refrigerate overnight or at least for
12 hours. But this recipe is great just seasoning and placing right on the
grill. Place the ribs on the grill and cook for about 3 hours, turning
occasionally. Remove the ribs from the grill and slice. Season the baby
back ribs with salt and pepper. In a mixing bowl, whisk the vinegar,
Tabasco, and brown sugar together. Season the sauce with Worcestershire
sauce, salt and pepper. Place the ribs in a large dish and pour the sauce
over the top. Cover the ribs and place in the refrigerator. Marinate for at
least 12 hours. Place the ribs on the prepared grill and cook for 45
minutes on one side and flip over. Continue to cook for 45 minutes. Feed
the fire every 30 minutes. Baste the ribs every 15 minutes. Remove the ribs
from the grill and slice. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A57 broadcast 07-07-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-06-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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