| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce12 |
4 |
servings |
INGREDIENTS
| 4 |
lb |
Slab of ribs |
| 1 |
|
Onion; roughly chopped |
| 2 |
|
Celery stalks; roughly chopped |
| 1 |
|
Bouquet garni |
| 1 |
|
Garlic head; split, wrapped |
|
|
; in cheese cloth |
| 2 |
tb |
Minced garlic |
| 1/4 |
c |
Tamarind paste |
| 1/4 |
c |
Dark cane syrup; plus |
| 2 |
tb |
Dark cane syrup |
| 1/4 |
c |
Dark molasses; plus |
| 2 |
tb |
Dark molasses |
| 1/4 |
c |
Ketchup |
| 1/2 |
c |
Water |
| 1 |
tb |
Freshly-ground black pepper |
| 2 |
tb |
Emeril's Essence; see * Note |
| 1 |
ts |
Salt |
|
|
Emeril's Slaw; see * Note |
|
|
=== GARNISH === |
| 2 |
tb |
Chopped green onions |
| 2 |
tb |
Brunoise red pepper |
| 2 |
tb |
Brunoise yellow pepper |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" and "Emeril's Slaw" recipes
which are included in this collection.
Preheat the grill. In a gallon stock pot, bring ribs, onions, celery,
bouquet garni, head of garlic and enough water to cover the ribs up to a
boil. Reduce to a simmer. Simmer for 45 minutes. Remove from the water and
allow to cool. In a food processor, puree the minced garlic, tamarind
paste, dark cane syrup, dark molasses, ketchup, water, black pepper,
Essence, and salt together. Puree until smooth. Baste the ribs with the
tamarind glaze, on both sides. Place on the grill and cook on each side.
Basting often. Place the remaining glaze on the stove and bring up to a
boil. Remove from the heat and drizzle over the ribs. Mound the Slaw in the
center of an of an over-sized platter. Lay the ribs around the mound of
Slaw. Garnish with green onions, red peppers and yellow peppers. This
recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2351 broadcast 10-02-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-15-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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