Chef Kevin Belton Recipe: BBQ Baby Back Ribs with Root Beer Glaze

NEW ORLEANS — Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with 'Family Favorite' recipes.

Click here to download the free "Family Favorites" cookbook 

This cookbook series celebrates New Orleans’ family favorites recipes, to coincide with the city’s tricentennial. What better way to commemorate 300 years of life in the city we love than by celebrating the thing that truly unites us all: food.

BBQ Rub

Ingredients: 

• 1 / 4 cup brown sugar
• 2 Tbsp. chili powder
• 2 Tbsp. Kosher salt
• 1 Tbsp. black pepper, freshly ground
• 1 Tbsp. smoked paprika
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp.  Creole seasoning
• 1 rack baby back ribs

Directions:

1. In a small mixing bowl combine above spices.
2. Prepare ribs by removing fat cap along back of ribs, rinsing and patting dry. Cut into three sections to prepare for pressure cooker.
3. Thoroughly coat ribs on all side with the dry rub. Set on tray, cover with plastic wrap and refrigerator for at least 4 hours and up to 24 hours.

Pressure Cooker Stock

Ingredients:

• To Fill Pressure Cooker:
• 1 / 2 cup root beer
• 1 / 2 cup beef stock
• 3 tablespoon Creole mustard
• 3 tablespoon brown sugar, packed

Directions:

1. Combine the root beer and stock in the pressure cooker. Place the steamer insert inside the cooker. Place seasoned ribs on the steamer insert.
2. Carefully following the manufacturer’s directions, lock the lid in place and bring the cooker to high pressure.
3. Maintain the pressure for 20 minutes for tender ribs and up to 30 minutes to achieve “fall of the bone” doneness.
4. Turn cooker to off position. Let pressure fall before unlocking lid. Remove the ribs using tongs and transfer to a lined platter. As the liquid in the cooker cools the fat will rise. Skim fat off and discard.
5. Preheat oven on broiler setting.
6. Transfer the liquid to a sauce pan, bring to a boil and reduce by 1 / 3. Add mustard and brown sugar and simmer for 5 minutes or until sauce is a thick syrup.
7. Baste ribs with thickened sauce and place in oven for four minutes or until sauce is bubbling. Remove from oven, turn ribs, based and return to oven for another four minutes or until sauce is bubbling.
8. Remove and serve.  

Roasted Baby Potatoes and Portabella Mushrooms

Ingredients:

• 2 lbs. baby creamer potatoes, halved
• 1 lb. baby portabella mushrooms, quartered
• 1/4 c olive oil
• 1 Tbsp. Creole seasoning
• 1 tsp. thyme

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl add potatoes, and mushrooms. Drizzle with olive oil and stir. Add Creole seasoning, and thyme, stirring well. Pour vegetables into oven proof baking dish, and bake for 30-40 minutes stirring halfway. Serve while hot.

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Watch Chef Kevin Belton every Tuesday morning on Eyewitness Morning News on WWL-TV and WUPL.