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Ingredientes
- 6 lb country-style pork ribs
- 1/2 c. liquid crab boil
- 1 x garlic head cut in 2 pcs
- 2 x celery ribs cut 3" lengths
- 1 lrg onion quartered
- 2 x carrots washed, ends trimmed, and quartered
- 3 x bay leaves
- 2 Tbsp. salt
- 2 tsp Emeril's Essence (see Bayou Blast recipe)
- 1 tsp whole black peppercorns
- 1/4 c. vegetable oil
- 2 sm onions finely minced
- 1/4 c. chopped garlic
- 1 tsp crushed toasted cumin
- 1/2 tsp cayenne
- 2 c. ketchup
- 1/2 c. freshly-grated horseradish
- 1 c. malt or possibly cider vinegar
- 2 Tbsp. soy sauce
- 1/2 c. dark brown sugar
- 4 tsp Worcestershire Sauce
Direcciones
- In a large pot, combine all the rib ingredients and sufficient water to cover by 1-inch (about 12 c.) 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 hrs, or possibly till 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 in the onions, and cook, stirring, till soft, about 4 min. Add in the garlic, cumin and cayenne pepper and cook, stirring, for 1 minute. Add in the ketchup, horseradish, cider vinegar, soy sauce, brown sugar and Worcestershire sauce and stir to mix well. Reduce heat to medium-low and simmer till thickened and the flavors have married, about 20 min. 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 throw away 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 till the sauce is caramelized, about 10 min. Remove from the oven and serve immediately.
- This recipe yields 4 servings.
- Comments:This recipe is an adaptation of one devised by Charlotte's friend, Paul Martory, who is a New Orleans firefighter! It's a recipe which he makes for the firehouse crew!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 4 servings | |
| Calories 711 | |
| Calories from Fat 127 | 18% |
| Total Fat 14.37g | 18% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 5412mg | 226% |
| Potassium 1147mg | 33% |
| Total Carbs 139.91g | 37% |
| Dietary Fiber 3.0g | 10% |
| Sugars 127.66g | 85% |
| Protein 10.36g | 17% |
