Baby Back Ribs with Coffee Bourbon Barbecue Sauce | Emeril Lagasse скачать в хорошем качестве

Baby Back Ribs with Coffee Bourbon Barbecue Sauce | Emeril Lagasse

Barbecued baby back ribs never tasted so good! Emeril kicks up his baby back ribs with a great all-around homemade barbecue sauce that believe it or not includes both coffee and bourbon which gives it both complexity and depth of flavor. It’s so good you’ll find yourself slathering it on everything from chicken to beef. This is a must try recipe! BABY BACK RIBS WITH COFFEE BOURBON BARBECUE SAUCE SERVES 4 (SAUCE YIELDS ABOUT 2 CUPS) 1 cup bourbon whiskey 1/4 cup olive oil 1 cup chopped yellow onion 1 tablespoon Emeril’s Essence Creole Seasoning (recipe follows), plus more for ribs 1 teaspoon crushed red pepper flakes 2 teaspoons minced garlic 1 jalapeno chile, stem and seeds, minced Grated zest of 1 lemon 1 cup ketchup 3/4 cup brewed strong black coffee 1/2 cup packed dark-brown sugar 1/4 cup fresh lemon juice 1/4 cup cider vinegar 2 tablespoons cane syrup or dark molasses 2 tablespoons Worcestershire sauce 1 tablespoon hot red pepper sauce 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 whole racks baby back pork ribs, about 4 pounds, Place bourbon in a small saucepan over low heat and let simmer until reduced to 1/3 cup. Remove from heat and let cool. In a large saucepan, heat oil over medium-high heat. Add onion, Essence, and red pepper flakes, and cook, stirring, until onion is soft, about 3 minutes. Add garlic, jalapeno, and lemon zest, and cook, stirring for 30 seconds. Add ketchup, coffee, brown sugar, lemon juice, vinegar, cane syrup, Worcestershire, and hot sauce, and bring to a simmer, stirring to dissolve sugar. Add reserved bourbon, and cook, stirring, for 2 minutes. Remove from heat. Let cool. Working in batches, use a hand-held immersion blender or a food processor to puree barbecue sauce until smooth. Adjust seasoning, to taste. Place ribs in a large non-reactive dish and season with Essence. Add barbeque sauce and cover tightly with plastic wrap and let marinate, refrigerated, for 12 to 24 hours. Bring ribs to room temperature. Prepare a charcoal or gas grill to medium heat. Remove ribs from marinade, shaking to remove any excess; set aside. Transfer marinade to a saucepan and bring just to a boil. Place ribs on grill, meaty side up. Cover, and let cook, until marinade begins to set, 10 to 15 minutes. Turn ribs and baste lightly with cooked marinade. Cover, and continue to cook until nearly cooked through, 10 to 12 minutes. Turn and baste again. Cook, uncovered, without basting, until the sauce is thick and the ribs are completely cooked through, 10 to 15 minutes. Discard any unused marinade. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?s... Stay Connected With Emeril On: Instagram: https://www.instagram.com/emeril/?hl=en Facebook:   / emeril   Amazon: https://www.amazon.com/stores/EmerilL...