Sammy Hagar's Ribs Recipe?

[Bono Vox]

I remember a while back on the Emeril show that Sammy introduced his very own recipe for Ribs! The episode was known as "Know Your Ribs" and the recipe is nowhere to be found now.

The only recipe I could find was Sammy's Wabo Shrimp!

Does anyone have the recipe or a link for this?

Thanks.

[scs5150]

Basicly it was a baby back rib dish with Emeril's essence, (rub) BBQ sauce and Cabo Wabo Tequila, put in a braising pan, covered with foil and baked in the oven for a couple hours.

[chefcraig]

Here is the recipe and link for the "Know Your Ribs" episode, Bono.

(See the next post for another Sammy Hagar show on "Emeril".)

http://www.foodnetwork.com/food/show..._15774,00.html

Tequila and Lime Pork Spareribs Recipe Courtesy Emeril Lagasse 1999
Show: Emeril Live
Episode: Know Your Ribs

1 rack of pork spareribs (about 3 pounds)
Salt
Freshly ground black pepper
1 cup olive oil
4 limes, juiced
1/2cup tequila
1/4 cup finely chopped onions
2 tablespoons minced garlic
2 medium jalapenos, stemmed, seeded and finely chopped
2 tablespoons finely chopped fresh cilantro leaves

Season the ribs with salt and pepper. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well. Season with salt and pepper. Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely. Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours. Remove from the refrigerator and bring the ribs to room temperature. Preheat the grill on low. Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes. Cook for about 1 1/2 to 2 hours, or until the ribs are tender. Remove from the grill and slice into individual ribs.

[chefcraig]

This is from the "Tequila Five Ways" Episode...
Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: Tequila Five Ways (Sammy Hagar)
http://www.foodnetwork.com/food/reci..._31474,00.html

Yamaha Web-link:http://www.yamaha.com/Artists/Artist...5FNEWS,00.html

For the Glaze:
1 (17-ounce) jar guava jelly
3/4 cup tequila
1/2 cup fresh lime juice
1 teaspoon lime zest
1/2 cup light brown sugar
1 tablespoon minced ginger
1/2 teaspoon ground cumin
2 teaspoons minced garlic
1/4 teaspoon salt

For the Ribs:
2 tablespoons kosher salt
1 tablespoon paprika
11/2 teaspoons granulated onion powder
1 teaspoon ground black pepper
3/4 teaspoon granulated garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
4 to 5 pounds baby back ribs (2 full slabs, each cut in 1/2)
1/2 cup tequila
2 limes, cut into 6 wedges each


Make the glaze: Put the jelly, 1/2 cup tequila, lime juice, lime zest, brown sugar, ginger, cumin, garlic, and salt in a 6-quart pot over medium-high heat. Bring to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium, and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer. Strain through a fine-mesh sieve and discard the solids. Stir in the remaining 1/4 cup tequila and reserve.


For the ribs: In a small bowl, combine the kosher salt, paprika, onion powder, black pepper, garlic powder, cayenne, and ground cumin. Put the ribs on a large rimmed baking sheet. Rub the spices into the meat on both sides. Cover lightly with plastic wrap and allow the ribs to sit, undisturbed, for at least 20 to 30 minutes. (Ribs can sit up to overnight, but should be refrigerated.)

Preheat the oven to 275 degrees F.

Remove the plastic wrap and pour the tequila into the sheet pan. Wrap the pan tightly with aluminum foil. Put the ribs in the oven and bake until they are fork-tender, about
1 1/2 to 2 hours. Remove the ribs from the oven, uncover, and discard any accumulated fat drippings from the sheet pan. Let the ribs cool for 15 to 20 minutes.

Adjust the oven to broil and position the rack on the lowest rung.

Brush the ribs with a generous coating of the glaze, about 3 tablespoons of glaze per portion of ribs, coating the ribs on both sides. Put the ribs back in the oven and broil until the ribs are browned and caramelized, turning the ribs over halfway, about 2 to 3 minutes per side.

Remove the ribs from the oven and lay them on a cutting board, meaty side down. Using a sharp knife, cut between the ribs. Serve the ribs with the lime wedges.

[Bono Vox]

That's awesome!

As the Ribs sit overnight, I'm going to try out this recipe for my Dad's birthday tomorrow!

Thanks so much CC and S5150!

[TheresOnlyOneWay]

I tried this out for the 4th-didn't have time to let it sit overnite but maybe about 6 hours. Didn't use Cabo, but Lime Cuervo. My dad said they were the best ribs he's had and I thought they were pretty tasty too. Next time, overnite marination (I think I just made up a word) and Cabo.

[cabo_brent]

This is from the "Tequila Five Ways" Episode...
Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: Tequila Five Ways (Sammy Hagar)
http://www.foodnetwork.com/food/reci..._31474,00.html

Yamaha Web-link:http://www.yamaha.com/Artists/Artist...5FNEWS,00.html

For the Glaze:
1 (17-ounce) jar guava jelly
3/4 cup tequila
1/2 cup fresh lime juice
1 teaspoon lime zest
1/2 cup light brown sugar
1 tablespoon minced ginger
1/2 teaspoon ground cumin
2 teaspoons minced garlic
1/4 teaspoon salt

For the Ribs:
2 tablespoons kosher salt
1 tablespoon paprika
11/2 teaspoons granulated onion powder
1 teaspoon ground black pepper
3/4 teaspoon granulated garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
4 to 5 pounds baby back ribs (2 full slabs, each cut in 1/2)
1/2 cup tequila
2 limes, cut into 6 wedges each


Make the glaze: Put the jelly, 1/2 cup tequila, lime juice, lime zest, brown sugar, ginger, cumin, garlic, and salt in a 6-quart pot over medium-high heat. Bring to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium, and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer. Strain through a fine-mesh sieve and discard the solids. Stir in the remaining 1/4 cup tequila and reserve.


For the ribs: In a small bowl, combine the kosher salt, paprika, onion powder, black pepper, garlic powder, cayenne, and ground cumin. Put the ribs on a large rimmed baking sheet. Rub the spices into the meat on both sides. Cover lightly with plastic wrap and allow the ribs to sit, undisturbed, for at least 20 to 30 minutes. (Ribs can sit up to overnight, but should be refrigerated.)

Preheat the oven to 275 degrees F.

Remove the plastic wrap and pour the tequila into the sheet pan. Wrap the pan tightly with aluminum foil. Put the ribs in the oven and bake until they are fork-tender, about
1 1/2 to 2 hours. Remove the ribs from the oven, uncover, and discard any accumulated fat drippings from the sheet pan. Let the ribs cool for 15 to 20 minutes.

Adjust the oven to broil and position the rack on the lowest rung.

Brush the ribs with a generous coating of the glaze, about 3 tablespoons of glaze per portion of ribs, coating the ribs on both sides. Put the ribs back in the oven and broil until the ribs are browned and caramelized, turning the ribs over halfway, about 2 to 3 minutes per side.

Remove the ribs from the oven and lay them on a cutting board, meaty side down. Using a sharp knife, cut between the ribs. Serve the ribs with the lime wedges.

Nice work chef...thanks for the great find.