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med103901_0708_ejs_ribs_vertMy son, EJ, loves these ribs, so I named them after him. I bake them with a spice rub, then baste them with sauce before they grill, and oh baby, are they moist and tender.


2 1/2 teaspoons mustard powder
2 teaspoons sweet paprika
1 teaspoon celery salt
1 teaspoon onion powder
3/4 teaspoon red-pepper flakes
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
Coarse salt
2 slabs baby back ribs (about 2 pounds total)
Vegetable oil, for grates
Emeril’s Rib Sauce


  1. In a small bowl, combine mustard powder, paprika, celery salt, onion powder, red-pepper flakes, garlic powder, celery seed, and 1 teaspoon salt. Rub slabs on both sides with the spice mixture, and refrigerate, loosely covered, for 2 hours.
  2. Preheat oven to 300 degrees. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rack on a baking sheet. Cook until meat pulls away from the bone and is easily pierced with the tip of a sharp knife, 1 to 1 1/2 hours.
  3. Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any liquid. Brush generously on both sides with rib sauce; grill ribs until sauce begins to bubble and brown around the edges, 4 to 5 minutes per side. Serve ribs with any leftover sauce, if desired.

Cook’s Note

This recipe is from Emeril Lagasse’s column, Kick It Up.




1/2 recipe Grilled Tomatoes
1/2 pound store-bought pizza dough
Flour, for work surface
1 1/4 cups shredded Fontina cheese
Fresh basil leaves


After preparing grilled tomatoes, reduce grill to low. Divide pizza dough into four pieces. On a lightly floured work surface, shape dough into rough 12-inch-long ovals. Alternate between rolling the dough with a pin and stretching it with your hands. If it tears, pinch dough together to patch.
Place dough on grill. Cook until lightly charred on one side, 3 to 4 minutes; press lightly with a spatula to deflate any air bubbles.
Flip dough; layer with cheese and grilled tomatoes, dividing evenly. Cover grill; cook until cheese melts and bottoms of crusts are charred, 4 to 6 minutes. Garnish with basil.




  • 1 small leg of lamb (1.5kg/3lb 5oz), boned and cut into large chunks
  • 1 lemon , juiced and roughly chopped
  • 3 tbsp olive oil
  • 20 garlic cloves , finely chopped
  • handful rosemary sprigs, leaves picked and chopped
  • 3 green peppers , cubed
  • 2 red onions , cut into wedges

 To Serve

  • warmed flatbreads
  • natural yogurt
  • chilli sauce
  • chopped tomato and cucumber


  1. Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.
  2. Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)
  3. Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it’s not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.


239 kcalories, protein 21g, carbohydrate 3g, fat 16 g, saturated fat 6g, fibre 1g, sugar 2g, salt 0.2 g

Original recipe makes 4 servings

1 tablespoon chopped hazelnuts
1 lemon, juiced and zested
2 (8 ounce) containersmascarpone cheese
3 tablespoons honey
8 slices of peeled fresh pineapple, 1/2-inch thick


  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Place the hazelnuts into a small saucepan over medium heat, and shake the pan until the nuts turn golden and fragrant, about 3 minutes. Remove from heat, and set aside. Mix the lemon juice, lemon zest, mascarpone cheese, and honey in a bowl until well combined.
  3. Grill the pineapple slices on the preheated grill until the slices show brown grill marks and the fruit is hot and juicy, about 3 minutes per side. Serve 2 slices per plate with a generous dollop of sweetened mascarpone cheese and a sprinkling of toasted hazelnuts on each serving.



  • 12oz of thick-cut rump
  • 330ml ice-cold Peroni beer
  • 2 cloves garlic (crushed)
  • Half a chopped chilli
  • Sunflower oil
  • Maldon salt flakes



  • 350g of tender pork loins
  • 3 tablespoons of BBQ pork sauce
  • 2 tablespoons of Chinese cooking wine
  • 2 teaspoons of soy sauce
  • 1 teaspoons of honey



  • 1/4 cup soy sauce
  • 1/4 cup BBQ sauce
  • 1/8 cup honey
  • 1 tsp garlic powder
  • 1 – 1/2 tsp ground ginger
  • 6 skinless drumsticks
  • 1 teaspoon sesame seeds



  • 2 to 3kg duck
  • 4 tablespoons maltose or honey (but only ordinary honey)
  • 1 tablespoon rice vinegar
  • 1 tablespoon Chinese red colour (found in Chinese or Vietnamese food shops)
  • 280 ml warm/hot water
  • 1 tablespoon oil (NOT olive oil)
  • 1 tablespoon finely chopped spring onion
  • 1 teaspoon finely chopped fresh ginger
  • 1 tablespoon caster sugar
  • 2 tablespoons chinese rice wine
  • 1 tablespoon yellow bean paste
  • 1 tablespoon hoisin sauce
  • 2 teaspoons 5 spice powder



  • 2 lbs char siu meat (boneless pork)
  • 1 Tbsp cooking wine
  • 1/2 tsp white sugar
  • 1 Tbsp water
  • 1 Tbsp minced garlic
  • Pinch of salt
  • Pinch of chicken bouillon powder
  • 2 Tbsp ketchup
  • 8 Tbsp char siu sauce (bottled)
  • 2 Tsp soy sauce (optional)



  • 1/2 teaspoon
  • 2 tablespoons maltose (or honey)
  • 2 tablespoons Shaoxing cooking wine (or sherry)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon thai chili sauce
  • 1 tablespoon Chinese dark soy sauce
  • 1 tablespoon kiwi, pureed
  • 2 teaspoons oyster sauce
  • 2 cloves garlic, grated