Recipe by ThreeGoodCooks
This is one of Emeril's. I haven't tried it yet but we intend to fire up the grill this Memorial Day and this is on the menu for sure! I wanted to put it out here so I didn't lose it and maybe some other folks will want to try it out. Let me know if you like it!
Top Review by Mean Bean
___I made this glaze yesterday and it was awesome! I could just imagine how well it was going to taste on some ribs!
___I bought the root beer but forgot to add it. I left out the pepper jelly and the bitters. Instead of a vanilla bean I used a tablespoon of vanilla. I also doubled the recipe and added a teaspoon of cayenne. The glaze was really good once it was cooked down.
__Today I cooked three racks of ribs on my smoker for six hours, adding the glaze every fifteen minutes during the last hour of cooking. They came out great! Like meat candy! Mmmmmm.
___Next time I will definitely add the root beer.
___Thank you ThreeGoodCooks for sharing a WINNER!
- 2 (12 ounce) cans root beer
- 2 tablespoons hot pepper jelly
- 1 bay leaf
- 2 tablespoons steak sauce (recommended ( Emeril's Steak Sauce)
- 1 teaspoon Pickapeppa Sauce
- 6 whole cloves
- 1 cinnamon stick
- 1 orange, juice and zest of
- 1 lemon, juice and zest of
- 1⁄2 vanilla bean, split and scraped
- 2 teaspoons bitters (recommended ( Angostura)
- 1 cup Bourbon
- 1 cup sugar
- 4 -5 lbs baby back ribs (2 full slabs, each cut in 1/2)
- 2 tablespoons kosher salt
- 1 tablespoon paprika
- 3⁄4 teaspoon granulated garlic powder
- 1 1⁄2 teaspoons granulated onion powder
- 1 teaspoon fresh ground black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 cup chicken stock
Directions See How It's Made
- To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat.
- Bring the contents of the pot to a boil, stirring often to dissolve the sugar.
- Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer.
- Remove the glaze from the stove and strain though a fine mesh strainer.
- Reserve and keep warm, until ready to use.
- Preheat the oven to 275 degrees F.
- Place the ribs on a sheet pan or baking sheet.
- In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
- Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the ribs.
- Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.
- Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal.
- Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.
- Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.
- Adjust the oven to the broil setting and position the oven rack to the lowest rung.
- Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.
- Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes.
- Remove the ribs from the oven and lay on a cutting board meaty side down.
- Use a sharp knife to cut the ribs apart.
- Serve the ribs with some of the leftover glaze on the side, if desired.