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Braised Pork Ribs And Andouille

Braised Pork Ribs And Andouille

This hearty stew gets a double-dose of pork goodness from the sausage and the ribs. Don't forget to serve over hot white rice because the gravy is to die for.

  • Prep Time: 30 minutes
  • Total Time: 3 1/2 to 4 hours
  • Yield: 4 to 6 servings



  • Cut the ribs into 1-rib pieces. Season with the rub. Heat the oil in a large heavy pot over medium-high heat. Sear the ribs, several at a time, until well browned, about 2 minutes on each side. Transfer to a platter and set aside.

  • Add the flour to the oil in the pot and stirring constantly, make a dark brown roux, the color of chocolate.

  • Scrape the bottom and sides of the pot to loosen any browned particles. Add the onions, bell peppers, salt, and cayenne. Cook, stirring constantly, for 3 to 4 minutes, or until the vegetables are wilted.

  • Add the andouille. Stir, scraping the bottom and sides of the pot to loosen any browned particles, and cook for about 3 minutes. Add the tomatoes and bay leaves. Cook, stirring constantly, for about 5 minutes. Add the water and stir to mix well. Bring to a boil. Add the ribs and reduce the heat to medium. Simmer, stirring occasionally, for about 2 hours, or until the ribs are tender.

  • Remove the bay leaves and serve.