E.J.'S SIMPLE OVEN-BARBECUE RIBS
This is the grill-free version of Emeril's baby back ribs, a favorite of his son, E.J. Try them with his Warm Potato Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Preheat oven 300 degrees. Line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice. Line the aluminum foil with an equal sized piece of parchment paper. (You will be folding this over the ribs and sealing it.)
- Place ribs, meat side up, in an even layer on prepared baking sheet; set aside. In a small bowl, combine Rib Rub, salt, pepper, and celery salt; stir to combine. Divide seasoning evenly between both slabs of ribs, coating well on each side. Fold the extra length of parchment paper-lined aluminum foil over ribs and seal tightly on all sides. Transfer baking sheet to oven and bake until ribs are very tender, 2 1/2 to 3 hours.
- Remove baking sheet from oven. Peel back parchment paper-lined foil so that ribs are exposed. Using a basting brush or the back of a spoon, coat meat side of ribs lightly with barbecue sauce. Return ribs to oven, and bake, uncovered, until sauce is thickened and lightly browned, 20 to 30 minutes.
- Remove ribs from oven and let cool briefly. Cut between each rib and serve with additional barbecue sauce, if desired.
EJ'S SIMPLE OVEN-BBQ RIBS
Provided by Emeril Lagasse
Categories main-dish
Time 3h25m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice (you will be folding this over the ribs and sealing it).
- Arrange the ribs, meat side up, in one layer on the prepared baking sheet. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt, and stir to combine. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the baking sheet in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender.
- Preheat a grill to medium-high (or leave the oven on).
- Remove the baking sheet from the oven and peel back the foil so that the ribs are exposed. Using a basting brush or the back of a spoon, coat the meaty side of the rubs lightly with barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. (Alternatively, return the baking sheet to the oven and continue to bake the ribs, without the foil covering, until the barbecue sauce is thickened and lightly browned, 20 to 30 minutes.)
- Plating / Assembly: Remove the ribs from the grill (or oven), and let them cool briefly. Then cut between the ribs and serve, with additional barbecue sauce on the side if desired.
E.J.'S BARBECUE DRY RUB
Make and share this E.j.'s Barbecue Dry Rub recipe from Food.com.
Provided by Iowahorse
Categories Chicken
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.
Nutrition Facts : Calories 959.8, Fat 2, SaturatedFat 0.5, Sodium 56611.3, Carbohydrate 242.9, Fiber 10.7, Sugar 209.5, Protein 7.7
EJ'S SIMPLE OVEN-BBQ RIBS
Provided by Food Network
Categories main-dish
Time 3h50m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.)
- Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.
- Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.
- Combine all ingredients and store in an air-tight container.
BASIC BARBECUE DRY RUB
Provided by Food Network
Time 5m
Number Of Ingredients 6
Steps:
- Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.
CHEF JOHN'S ALL-PURPOSE STEAK RUB AND BARBECUE DRY RUB
You should never waste your money by buying dry rubs and steak rubs at the store. Your store-bought versions are nothing more than half salt, half dried spices and herbs--which you can simply mix up at home for a fraction of the cost.
Provided by Chef John
Time 5m
Yield 16
Number Of Ingredients 8
Steps:
- For an all-purpose barbecue rub, mix salt, garlic powder, pepper, paprika, cumin, rosemary, thyme, and brown sugar together in a bowl until well combined.
- For an all-purpose steak rub, mix all ingredients except the brown sugar.
- Store in an airtight container until needed.
Nutrition Facts : Calories 17 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1425 mg, Sugar 3.5 g
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HOMEMADE BBQ DRY RUB - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (6)Total Time 5 minsCategory CondimentCalories 23 per serving
- Gather and measure spices: Collect all of the spice ingredients needed to prepare rub. Measure each ingredient into a medium-sized bowl. (Or, if you are a little clumsy, measure each spice into a small prep bowl before adding it to a larger bowl – this helps if you measure something incorrectly!!
- Mix: Combine all the ingredients together in a small mixing bowl. Stir well to fully combine. Use a fork, spoon or your fingers to make sure all of the brown sugar is completely broken up and no large clumps remain.
- Optional - For a fine textured rub: Combine all the ingredients together in a food processor and process until combined. (SEE NOTE)
- Store: Transfer mixture to an airtight container or resealable bag. Store in a cool, dark place for up to 3 months.
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