Emeril Lagasse’s Baby Back Ribs with Community BBQ Sauce

 

These meaty ribs have a kick to them thanks to the chef’s classic Creole seasoning blend, Emeril’s Essence, which can be mixed ahead of time, customized to personal tastes, and used as needed. The ribs are first baked until tender then grilled, slathered in a barbecue sauce made with Community Coffee — a mainstay brand of the South. The sauce will have strong coffee notes and the heat of chipotle peppers. The recipe was developed at E2 Emeril's Eatery in Charlotte, North Carolina.

Makes 6 servings

Ingredients
4 2 1/4-pound slabs baby back ribs
3 tbsp Emeril's Essence Creole seasoning
1/2 cup unsalted butter
2 cups finely diced yellow onions
2 jalapeños, stemmed, seeded, and minced
1 tbsp minced garlic
4 cups brewed Community Coffee, or any good dark-roast coffee
2 cups ketchup
1/2 cup light brown sugar
1/2 cup molasses
1/4 cup chipotles in adobo
1 tbsp minced garlic
2 tsp red chili flakes

Instructions
Preheat oven to 325°F. Season the ribs with 2 tbsp Emeril’s Essence Creole seasoning. Wrap them first in parchment paper and then in aluminum foil; place on a rack set on a sheet pan. Roast ribs until tender, about 2 1/2 to 3 hours. Set aside to cool. 

In a large saucepan over medium heat, melt the butter. Once hot and bubbling, add the onion, jalapeños, and garlic. Cook until vegetables are soft, about 10 minutes. Add the coffee to the pan, and cook until liquid has reduced by half. Add remaining ingredients and stir well to combine. Continue to cook for another 30 minutes. Remove sauce from heat and set aside.

Preheat grill on high heat. (Allow 10 minutes to half an hour to preheat fully.) Generously brush ribs with barbecue sauce, and transfer ribs to grill. Cook ribs for 3 minutes per side. Transfer ribs from the grill to a platter, and serve with the sauce.