Yield: 6 servings
|2.00 \N||full racks of 3-down pork spare rib; s|
|¾ cup||emeril's essence - (more if needed); see * note|
|2.00 \N||baby back ribs slabs|
|2.00 cup||white vinegar|
|2.00 tablespoon||tabasco sauce|
|3.00 tablespoon||brown sugar|
|1.00 dash||worcestershire sauce|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
* 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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