|4.00 pounds||slab of ribs|
|1.00||onion; roughly chopped|
|2.00||celery stalks; roughly chopped|
|1.00||garlic head; split, wrapped|
|1||; in cheese cloth|
|2.00 tablespoon||minced garlic|
|¼ cup||tamarind paste|
|¼ cup||dark cane syrup; plus|
|2.00 tablespoon||dark cane syrup|
|¼ cup||dark molasses; plus|
|2.00 tablespoon||dark molasses|
|1.00 tablespoon||freshly-ground black pepper|
|2.00 tablespoon||emeril's essence; see * note|
|1||emeril's slaw; see * note|
|1||=== garnish ===|
|2.00 tablespoon||chopped green onions|
|2.00 tablespoon||brunoise red pepper|
|2.00 tablespoon||brunoise yellow pepper|
* 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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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