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Yield: 4 servings
Ingredients:
3 pounds baby back ribs
Billy’s Rib Rub, recipe follows
1 cup chicken stock
Mango BBQ Sauce, recipe follows
Method:
Preheat oven to 300 degrees F. Place ribs in a large baking dish and rub with blend of spices. Add stock to the pan to help steam the ribs. Place dish into oven and bake for 3 hours.
During the last 15 minutes of cooking time, brush with Mango BBQ sauce. Continue to bake until sauce becomes a bubbly crust on the ribs.
Remove from oven and let cool for 10 minutes.
Serve with remaining Mango BBQ Sauce.
Billy's Rib Rub
Yield: 3 cups
Ingredients:
6 tablespoons kosher salt or Smoked Salt
1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
2 tablespoons oregano
2 tablespoons thyme
1 tablespoon freshly ground black pepper
2 teaspoons sage
1 teaspoon mustard powder
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
Method:
Combine all the ingredients in a medium bowl, and stir to combine. Be sure to crumble any lumps that may form with the sugar or spices. Use for meats and seafood to be grilled, as well as for making the barbecue sauce. Any unused rub may be stored in an airtight container and kept in a cool, dry place for up to 6 weeks.
Mango Barbeque Sauce
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.
2 cups mango puree
1/4 cup butter
2 tablespoons tamarind puree
2 tablespoons lime juice
2 tablespoons dark Jamaican rum (optional)
1/4 cup dark brown sugar
2 teaspoons dry mustard
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch of ground cloves
Combine all the ingredients in a saucepan and bring to a boil, stirring frequently. Cook for 10 minutes, cool and refrigerate in a re-sealable plastic container. This sauce will keep for at least one month in the fridge.
Yield: about 3 cups
This recipe was featured on the Answers to a Complex Problem Episode of Emeril Green.
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