OooooooEEEEEE – – BAM!! 😀 I can just imagine what Emeril might be saying if he tried a bite of these! I truly believe he would approve!! 😀
Seriously, these are, in my opinion, my best ribs yet! But, they should come with two warnings, though! First, they should be illegal they’re so good!! 😉
And secondly, they have quite a little kick! 😀 I was thrilled BEYOND over them, but as you know, my hubby has a little trouble with spicy-hot foods. I pushed him out of his comfort zone on these.
So be warned. If you can’t take the heat, these might not be for you!
But even my hubby liked them. He just didn’t love them like I did. 😉
Honestly, I felt like I was down in Louisiana in Cajun country at a little barbecue joint from the very first taste!
They’re melt-in-your-mouth tender, juicy, and the heat doesn’t even hit you at first. It’s one of those that slowly sneaks up on ya, warms you up from the inside out, and doesn’t burn or make you cough! 😉
The best kind of hot! 😀
I brought out all of my favorite spices for southern-style rubs from the cupboards, then added a few newer ones such as creole seasoning (a must!), a few more herbs than usual, onion powder (which I don’t normally use for ribs), and a little pinch of red pepper flakes!
I very much enjoy both a dry rub and a wet sauce, so while the ribs were baking to ultimate perfection, I played with a bottle of Sue Bee’s Louisiana-Style Barbecue Sauce.
I wanted quite a good kick, plus, I also wanted to add just a few more ingredients to it to make sure it was as true Cajun-style as I could do, as that was what I was trying hard to achieve.
It really turned out to be one heck of a sauce!! 😀
I hope that I don’t sound like I’m bragging about these. I’m just so very pleased with them, and so very happy to share my recipe with you all!
I don’t know what you’re making for the holiday weekend, but I can promise you this, these would be a smash hit at a Memorial Day, (or Fourth of July), backyard barbecue!!
The only downfall? Everyone will love them so much
that you’ll be stuck making these for every party! 😉
Take care all, and have a fun, but safe, holiday!
- 1 rack pork baby back ribs, sinew (silver skin) on back removed
- For Dry Rub:
- 1 Tbl. paprika
- ½ Tbl. salt
- ½ Tbl. garlic powder
- 1 tsp. black pepper
- ¾ tsp. onion powder
- ¾ tsp. dried leaf oregano
- ¾ tsp. dried thyme
- ½ tsp. cayenne pepper
- ½ tsp. creole or cajun seasoning
- ¼ tsp. crushed red pepper flakes
- ¼ cup (packed) dark brown sugar
- Easy Mop Sauce:
- ½ cup Sue Bee Honey's Louisiana-Style Barbecue Sauce
- ½ tsp. molasses
- ¼ tsp. creole or cajun seasoning
- scant ⅛ tsp. garlic salt (or you can add garlic powder and salt to taste)
- 1/16 tsp. onion powder
- Remove sinew (silver skin) from back of ribs. Place rack of ribs, meaty side up onto a large sheet of heavy duty foil.
- In small bowl, mix very well the dry rub ingredients. Pat on a little over half onto the top side of the ribs. Turn ribs over, and pat on rest of rub. Bring up sides of foil and roll down. Roll up each end. *BE CAREFUL not to tear or make holes in foil. Place onto a foil-lined baking sheet.
- Bake now, or let let marinate for several hours or overnight.
- Preheat oven to 300º F.
- Pop ribs into oven and bake for 2½ hours. Remove from oven.
- Turn oven up to 350º F.
- Carefully open foil, and move ribs to a new foil-lined baking sheet bones side-up.
- In small bowl, whisk together sauce ingredients well. Coat bone side with a little less than half of the sauce.
- When oven has reached 350º, pop into oven and bake for 10-12 minutes.
- Remove from oven, turn ribs over, coat with rest of sauce.
- Pop back into oven and bake another 5 - 10 minutes.
- Cut into serving-sized pieces.