EJ's Simple Ribs
Martha Stewart
Prep: 20 minutes Total: 4 hours
My son, EJ, loves these ribs, so I named them after him. I bake them with a spice rub, then baste them with sauce before they grill, and oh baby, are they moist and tender.
Ingredients
Serves 4.
* 2 1/2 teaspoons mustard powder
* 2 teaspoons sweet paprika
* 1 teaspoon celery salt
* 1 teaspoon onion powder
* 3/4 teaspoon red-pepper flakes
* 1/2 teaspoon garlic powder
* 1/4 teaspoon celery seed
* Coarse salt
* 2 slabs baby back ribs (about 2 pounds total)
* Vegetable oil, for grates
* Emeril's Rib Sauce
Directions
1. In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, celery seed, and 1 teaspoon salt. Rub slabs on both sides with the spice mixture, and refrigerate, loosely covered, for 2 hours.
2. Preheat oven to 300 degrees. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours.
3. Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with rib sauce; grill ribs until sauce begins to bubble and brown around the edges, 4 to 5 minutes per side. Serve ribs with any leftover sauce, if desired.
Notes: in time crunch, I will just use bbq sauce instead of making my own. These are tasty.