Ingredients

• 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 (recipe follows)

Directions

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.

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