Kansas City-style Baby Back Ribs with Onion Rings and Boiled Corn (Emeril Lagasse) Recipe

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Kansas City-style Baby Back Ribs with Onion Rings and Boiled Corn (Emeril Lagasse)
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  1. Ribs:
  2. Season each slab of the ribs evenly on both sides with the Kansas City-style Rib Rub and refrigerate for up to 2 hours.
  3. Remove ribs from the refrigerator and prepare a stovetop smoker with 2 tablespoons of hickory wood chips. Cover with the drip tray, followed by the rack, and lay the seasoned ribs on top of the rack. Set the smoker over a medium-high heat with the lid partially closed. Once the smoker begins to smoke, close the lid completely and reduce the heat to medium. Smoke the ribs for 30 minutes, remove, set on a sheet pan and brush on the meaty sides with the barbecue sauce.
  4. Preheat oven to 350 degrees F.
  5. Wrap the the sheet pan with aluminium foil and put in the oven. Bake until the ribs are tender, about 1 hour. Serve with the corn and onion rings.
  6. Corn:
  7. Preheat a grill to medium-high. Brush husks with oil and place on grill. Grill until husks are lightly charred and corn is cooked through, about 20 minutes, but cooking time varies based on grills. Remove husk before serving, top with butter, and season with salt and pepper.
  8. Onion Rings:
  9. Combine the rice flour, seltzer water, salt, and pepper in a medium bowl, and whisk to form a smooth paste. Combine the flour with the Essence in a shallow bowl. Toss the largest, outer rings in the seasoned flour, and dredge in the batter, shaking to remove any excess. (Save the remaining, smaller onion rings for another use.)
  10. Heat the oil in a large, deep pot or electric fryer to 350 degrees F. Carefully add the onion rings to the hot oil, and cook, turning occasionally to prevent the pieces from sticking together, until golden on all sides, 2 to 3 minutes. Drain on paper towels and season with salt and pepper, to taste.
  11. Kansas City-style Rib Rub:
  12. 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.
  13. Yield: about 2 cups
  14. Kansas City-style Barbecue Sauce:
  15. Set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and garlic. Sweat the onions, stirring occasionally, until translucent, 3 to 4 minutes. Add the vinegar and cook until reduced by half, about 1 minute. Add the remaining ingredients to the saucepan and bring to a boil. Reduce the heat to a simmer and cook for 3 to 4 minutes. Remove from the heat and cool. Sauce may be made up to 3 weeks in advance and refrigerated in a non-reactive airtight container.
  16. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  17. Combine all ingredients thoroughly.
  18. Yield: 2/3 cup
  19. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5817.21 Kcal (24355 kJ)
Calories from fat 1855.2 Kcal
% Daily Value*
Total Fat 206.13g 317%
Cholesterol 59.22mg 20%
Sodium 19983.12mg 833%
Potassium 7185.58mg 153%
Total Carbs 925.64g 309%
Sugars 229.37g 917%
Dietary Fiber 62.18g 249%
Protein 67.8g 136%
Vitamin C 126.1mg 210%
Vitamin A 0.7mg 23%
Iron 26.3mg 146%
Calcium 765.1mg 77%
Amount Per 100 g
Calories 229.46 Kcal (961 kJ)
Calories from fat 73.18 Kcal
% Daily Value*
Total Fat 8.13g 317%
Cholesterol 2.34mg 20%
Sodium 788.25mg 833%
Potassium 283.44mg 153%
Total Carbs 36.51g 309%
Sugars 9.05g 917%
Dietary Fiber 2.45g 249%
Protein 2.67g 136%
Vitamin C 5mg 210%
Iron 1mg 146%
Calcium 30.2mg 77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 132.7
  • 155

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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