Emeril Lagasse Baby Back Ribs Recipe

Are you ready to learn how to make Emeril Lagasse’s baby back ribs?

This recipe brings the richness of Southern BBQ right to your kitchen, ensuring tender rib meat that practically falls off the bone.

You’ll be working with a spice blend to add a kick before the ribs are slowly roasted to perfection.

I recommend basting the ribs every 30 minutes for that extra layer of flavor and to keep them juicy.

What I’m obsessed with is how mouthwatering the sauce gets as it caramelizes during roasting!

Grab those oven mitts, and let’s get cooking!

How to Make Emeril Lagasse Baby Back Ribs Recipe

Ingredients

• 3 lbs Baby Back Ribs
• 1 cup Barbecue Sauce
• 1 tbsp Salt
• 1 tsp Black Pepper
• 2 tbsp Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tsp Cayenne Pepper

Step-by-Step Instructions

Step 1:

Preheat your oven to 275°F.

This low temperature will help cook the ribs slowly, making them tender.

Use this time to prepare the ribs.

Step 2:

Mix salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper in a small bowl.

Rub this savory mix all over the ribs, ensuring they’re completely coated.

Step 3:

Wrap the ribs in aluminum foil and place them on a baking sheet.

Bake in the preheated oven for about 3 hours or until the meat is tender and pulling away from the bone.

Step 4:

Remove the ribs from the oven, open the foil, and generously brush them with barbecue sauce.

Return the ribs to the oven, uncovered, for an additional 15 minutes to let the sauce thicken.

Step 5:

Slice the ribs into individual portions and serve them with your favorite sides.

Enjoy the rich flavors at home!

Tips and Tricks for Making This Recipe

Marinate Overnight

For deeper flavors, rub the spices on the ribs the night before and let them marinate in the refrigerator overnight. This adds a tremendous burst of taste when baked.

Adjust the Heat

If you prefer extra spicy ribs, don’t be shy to increase the cayenne pepper.

Adjusting spice levels is a simple way to tailor the recipe to your liking.

Perfect Barbecue Sauce

If the sauce doesn’t seem thick enough after baking, consider placing the ribs under a broiler for a minute or two. Keep a close watch, as they can brown quickly!

This method adds a delicious caramelization.

What to Serve with Emeril Lagasse Baby Back Ribs

Classic Coleslaw

You can’t go wrong with serving a crunchy and tangy coleslaw alongside your ribs.

The freshness of cabbage balanced with a hint of vinegar is perfect.

It’s a cool contrast to the rich, smoky flavors of the ribs.

Creamy Potato Salad

A creamy potato salad is just right to accompany these ribs.

The softness of the potatoes and the zing from mustard or dill complements the rich meat.

You’ve got the perfect blend of heartiness and freshness here.

Grilled Corn on the Cob

Grilled corn is another great choice.

The smoky sweetness you achieve by grilling the corn gives a nice touch.

Drizzle it with butter and a sprinkle of salt for extra flavor.

Southern-Style Biscuits

Adding biscuits gives you a tender and flaky side that soaks up the rib sauce wonderfully.

You can serve them warm and fresh out of the oven.

They bring a homey element to your meal.

Garlic Mashed Potatoes

Garlic mashed potatoes give you a smooth and velvety option.

The aromatic garlic adds depth and a creamy texture pairs well with the smokiness of the ribs.

A little butter on top doesn’t hurt either!

Mediterranean Couscous Salad

Try something different with a Mediterranean couscous salad.

It’s light, zesty, and packed with herbs that brighten your plate.

This out-of-the-box choice offers a refreshing contrast.

Spicy Mango Salsa

Spicy mango salsa boosts the flavor with a mix of sweet and heat.

The spiciness complements the ribs in an unexpected way.

It adds a new dimension and a splash of color.

Roasted Brussels Sprouts

Roasted Brussels sprouts deliver a crispy, earthy side.

With a pinch of salt and a dash of balsamic vinegar, they’re incredibly tasty.

These little sprouts add a nice touch to your rib feast!

Variations and Substitutions

You can experiment with spices to give Emeril’s rib recipe your own twist!

For a spicier kick, try adding cayenne or chipotle powder to the rib rub.

Swapping out the classic BBQ sauce with a honey mustard glaze can give a tangy boost.

Dietary Alternatives

If you are looking for a less sweet option, reduce the sugar in the rub and use a vinegar-based sauce.

For a smoky flavor without a grill, add a teaspoon of smoked paprika to your sauce.

Cooking Methods

Oven-baking is convenient, but you can finish the ribs on the grill for that charred finish.

Try using a smoker if you want to bring out deeper flavors in the ribs.

Experiment with these variations to keep your rib dinners exciting and delicious!

How to Store Leftover Baby Back Ribs

It’s important to cool your baby back ribs to room temperature before storing them.

This helps maintain the texture and flavor you enjoyed when they were fresh from the oven.

Wrapping Properly

Wrap each rib tightly in aluminum foil or plastic wrap.

This prevents them from drying out and keeps them tasting delicious.

You could also place them in airtight containers for easy storage.

Refrigeration

Pop the wrapped ribs into the refrigerator if you plan to enjoy them within the next three days.

This keeps them fresh and ready for a quick reheat when hunger strikes.

Freezing for Future Use

If you’re storing them for a longer period, consider freezing.

Place the wrapped ribs in a resealable freezer bag, removing as much air as possible.

They can stay flavorful and moist in the freezer for up to three months!

Common Mistakes to Avoid

Skipping the Seasoning

You don’t want to skip on seasoning the ribs with salt and pepper before applying the sauce.

It is important to create a tasty foundation for your sauce to enhance.

Season well and you will notice a big difference in the overall flavor!

Rushing the Cooking Process

Cooking at a low temperature for an extended period is essential for tender ribs.

A common mistake is turning up the heat to cook them faster, which can lead to tough meat.

Patience is key here—let them roast slowly until they’re perfectly tender!

Overbasting

While basting enhances flavor, overbasting can remove some of the dry rub and make the sauce overwhelming.

You need to find a balance and baste every 30 minutes rather than every 10.

This gives the sauce enough time to adhere and develop a delicious crust.