Emeril's Baby Back Ribs with Homemade Barbecue Sauce and Smashed Potato Salad
INGREDIENTS
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2 racks baby back pork ribs, about 4 pounds, each cut in half
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2 tablespoons Essence, recipe follows or favorite rib rub
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1 (12-ounce) bottle dark brown ale (recommended: Abita Turbo Dog)
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4 cups ketchup
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1 cup finely chopped yellow onions
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1/2 cup pure cane syrup (recommended: Steen's 100 percent) or molasses
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1/2 cup dry red wine
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2 tablespoons fresh lemon juice
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2 tablespoons Creole or other spicy whole-grain mustard
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2 tablespoons dark brown sugar
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1 tablespoon minced garlic
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1 tablespoon minced jalapeno peppers
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1 tablespoon Worcestershire sauce
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1 teaspoon or other hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
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1 teaspoon salt
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1/2 teaspoon cayenne
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Smashed Potato Salad, recipe follows
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Sliced fresh tomatoes, accompaniment
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2 1/2 tablespoons paprika
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2 tablespoons salt
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2 tablespoons garlic powder
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1 tablespoon black pepper
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1 tablespoon onion powder
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1 tablespoon cayenne pepper
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1 tablespoon dried leaf oregano
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1 tablespoon dried thyme
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2 pounds new potatoes, scrubbed and cut into 1/2-inch pieces
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2 teaspoons salt
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1/2 cup minced yellow onions
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3 hard-boiled eggs, chopped
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1 teaspoon minced garlic
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1/2 to 3/4 cup mayonnaise or store bought mayonnaise
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1/4 cup Dijon mustard
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2 tablespoons fresh lemon juice
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1 tablespoon light brown sugar
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1/2 teaspoon hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
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1/2 teaspoon Worcestershire sauce
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1 teaspoon freshly ground black pepper
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