Crab-Boiled Country Style Pork Ribs

Recipe Ingredients

		Country Style Pork Ribs
6 lbs	2724g / 96oz	Country-style pork ribs
1/2 cup	118ml	Liquid crab boil
1		Garlic head - cut in 2 pieces
2		Celery ribs - cut 3" lengths
1		Onion - quartered (large)
2		Carrots - washed, ends
		Trimmed, and quartered
3		Bay leaves
2 tablespoons	30ml	Salt
2 teaspoons	10ml	Emeril's Essence
		= (see Bayou Blast recipe)
1 teaspoon	5ml	Whole black peppercorns
		Barbecue Sauce
1/4 cup	59ml	Vegetable oil
2 cups	125g / 4.4oz	Onions - finely chopped (small)
1/4 cup	23g / 0.8oz	Minced garlic
1 teaspoon	5ml	Crushed toasted cumin
1/2 teaspoon	2.5ml	Cayenne
2 cups	474ml	Ketchup
1/2 cup	118ml	Freshly-grated horseradish
1 cup	237ml	Malt or cider vinegar
2 tablespoons	30ml	Soy sauce
1/2 cup	80g / 2.8oz	Dark brown sugar
4 teaspoons	20ml	Worcestershire Sauce

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E40) - from the TV FOOD - NETWORK

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