Crab-Boiled Country Style Pork Ribs
Source of Recipe
Emeril Lagasse
List of Ingredients
Country Style Pork Ribs:
6 pounds country style pork ribs
1/2 cup liquid crab boil
1 head garlic cut in 2 pieces
2 ribs celery cut into 3-inch lengths
1 large onion quartered
2 carrots, washed ends trimmed, and quartered
3 bay leaves
2 tablespoons salt
2 teaspoons Essence recipe follows
1 teaspoon whole black peppercorns
Barbecue Sauce:
1/4 cup vegetable oil
2 small onions finely chopped
1/4 cup minced garlic
1 teaspoon crushed and toasted cumin
1/2 teaspoon cayenne
2 cups ketchup
1/2 cup freshly grated horseradish
1 cup malt or cider vinegar
2 tablespoons soy sauce
1/2 cup dark brown sugar
4 teaspoons Worcestershire Sauce Recipe
In a large pot, combine all the rib ingredients and enough water to cover by 1-inch (about 12 cups) and bring to a boil over high heat. Reduce heat to a slow boil, cover the pot, and cook for 1 to 1 1/4 hours, or until ribs are very tender when pierced with a fork.
While the ribs are cooking, prepare the BBQ sauce. In a medium, non-reactive saucepan, over medium-high heat, heat the oil. Add the onions, and cook, stirring, until soft, about 4 minutes. Add the garlic, cumin and cayenne pepper and cook, stirring, for 1 minute. Add the ketchup, horseradish, cider vinegar, soy sauce, brown sugar and Worcestershire sauce and stir to mix well. Reduce heat to medium-low and simmer until thickened and the flavors have married, about 20 minutes. Set aside.
Preheat the oven to broil. Line 2 baking sheets with aluminum foil. Using a slotted spoon, carefully transfer the ribs to one of the prepared pans. Blot any excess liquid with paper towels, and discard the vegetables and cooking liquid. Spread half of the BBQ sauce over the 2nd lined pan. Lay the ribs flat over the sauce, and spoon the remaining sauce over the ribs to coat generously. Broil until the sauce is caramelized, about 10 minutes. Remove from the oven and serve immediately.
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Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
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