Crab-Boiled Country Style Pork Ribs
Recipe courtesy Emeril Lagasse, 2001.
Ingredients
- 6 lb Pork ribs, country-style
- 1/2 cup Liquid crab boil
- 1 head Garlic, cut in 2 pieces
- 2 rib Celery, cut into 3-inch lengths
- 1 Onion, large, quartered
- 2 Carrot, washed, trimmed and quartered
- 3 Bay leaf
- 2 tbsp Salt
- 2 tsp Creole seasoning, Emeril's Essence
- 1 tsp Black peppercorns, whole
- 1/4 cup Vegetable oil, for the sauce
- 2 Onion, small, finely chopped, for the sauce
- 1/4 cup Garlic, minced, for the sauce
- 1 tsp Ground cumin, crushed and toasted, for the sauce
- 1/2 tsp Cayenne pepper, for the sauce
- 2 cup Ketchup, for the sauce
- 1/2 cup Horseradish, freshly grated, for the sauce
- 1 cup Cider vinegar, or malt vinegar, for the sauce
- 2 tbsp Soy sauce, for the sauce
- 1/2 cup Dark brown sugar, for the sauce
- 4 tsp Worcestershire sauce, for the sauce
Directions
- In a large pot, combine all the rib ingredients with enough water to cover by 1 inch (about 12 cups) and bring to a boil over high heat. Reduce to a slow boil, cover, and cook 1 to 1 1/4 hours, until the ribs are very tender.
- Meanwhile, make the BBQ sauce: heat the oil in a medium nonreactive saucepan over medium-high heat. Cook the onions until soft, about 4 minutes. Add the garlic, cumin and cayenne and cook 1 minute. Stir in the ketchup, horseradish, vinegar, soy sauce, brown sugar and Worcestershire. Simmer over medium-low until thickened, about 20 minutes.
- Preheat the broiler and line 2 baking sheets with foil. Move the ribs to one sheet with a slotted spoon and blot dry; discard the vegetables and liquid.
- Spread half the sauce on the second sheet, lay the ribs on it and spoon the rest of the sauce over them. Broil until the sauce caramelizes, about 10 minutes. Serve immediately.