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.

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, about 11/2 hours to 2 hours.

Heat grill to medium-high heat; 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, about 4 to 5 minutes per side. Serve ribs with any leftover sauce, if desired.

Nutrition information per serving:

Calories582Fat38 gCarbohydrates34 gSaturated fat13 gProtein26 gDietary fiber1 g

EMERIL'S RIB SAUCE

Makes 2 cups.

•1 tbsp. vegetable oil, such as safflower

•1 medium onion, finely chopped

•3 garlic cloves, minced

• Coarse salt and ground pepper

• 1 c. ketchup

• 1 c. canned beef broth

•3/4 c. cider vinegar

•1/4 c. packed light-brown sugar

•1/2 tsp. ground cumin

•1/2 tsp. ground coriander

•1/2 tsp. celery salt

•1/4 tsp. cayenne pepper

Directions

In a medium saucepan, heat oil over medium heat. Add onion and garlic; season with salt and pepper. Cook until onion is translucent, about 3 to 5 minutes. Add remaining ingredients; bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes.

Nutrition information per tablespoon:

Calories22Fat0 gCarbohydrates4 gSaturated fat0 gProtein0 gDietary fiber0 g

EMERIL'S MACARONI SALAD

Serves 6.

• Coarse salt and ground pepper

• 1 lb. elbow macaroni

• 2 oz. thinly sliced prosciutto, cut into strips

• 1 small shallot, minced

•1/4 c. red-wine vinegar

• 1 tsp. Dijon mustard

•1/2 c. extra-virgin olive oil

• 1 medium tomato, chopped

• 1/2 c. crumbled goat cheese (2 oz.)

•1/4 c. pitted Cerignola olives, or your favorite olives, sliced

• 2 tbsp. capers

•1/4 c. chopped fresh parsley

Directions

In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium heat until crisp; discard fat.

Combine shallot, vinegar and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives and capers.

Drain pasta; add to bowl with tomato mixture and toss. Add parsley; season with salt and pepper. Cool to room temperature and serve. (To store, refrigerate for up to 1 day.)

Nutrition information per serving:

Calories518Fat24 gCarbohydrates59 g

Saturated fat5 gProtein15 gDietary fiber3 g

EMERIL'S GREEN BEAN SALAD

Serves 6.

• Coarse salt and ground pepper

• 3 tbsp. extra-virgin olive oil, divided

• 2 small garlic cloves, minced

• 1 tsp. grated lemon zest, plus 2 tbsp. fresh lemon juice

• 11/2 lb. haricots verts or other thin green beans, trimmed

• 2 small red onions, quartered through root end (leaving root end attached)

Directions

Heat grill to medium-low heat. Bring a large pot of salted water to a boil and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.

Cook green beans in boiling water until crisp-tender, about 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry and add to bowl with dressing. Set aside.

Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, about 4 to 6 minutes per side. When cool, trim root end off and thinly slice onions; add to bowl with green beans and toss to combine. (To store, refrigerate for up to 2 days.)

Nutrition information per serving:

Calories110Fat7 gCarbohydrates11 g

Saturated fat1 gProtein2 gDietary fiber4 g