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!
Louisiana Cajun-Style Barbecued Baby Back Ribs (Dry Rub & Easy Mop Sauce)
Ingredients
For Dry Rub:
Easy Mop Sauce:
Instructions
Sounds Delicious! Can’t wait to try this recipe!
Hi,
Can you grill these instead of finishing them in the oven? I.e., put the grill at 350? I’m excited to eat them. 🙂
Thanks,
Jennifer
You can certainly finish them on the grill! 🙂 It will only take a few minutes on each side, and just heat your grill to medium.
Hi!
I was wondering if you ever grilled those ribs this summer? I am definitely using your dry rub recipe, but my husband is grilling tomorrow. Any suggestions regarding the grill?
Thanks,
Cyndee
No, I still have a rack in freezer that will be experimented with soon, I hope! Not only have we had unbearable weather, but we’re trying to sell our house and move. So, needless to say, it’s been one crazy summer!! Just remember to always cook them SLOWLY at a LOW temperature, and you’ll be fine!
Thanks Really nice recipe i found everything i needed in my spice cabinet luckily im always buying spices
I made my own basic bbq sauce
Tomatoe sauce ,chili flakes ,Worcestershire sauce ketchup ,a bit of vinegar any kind and brooooooown sugar
Have you tried smoking them
Not yet, Jay, but it’s on my summer to-do list! 🙂
Hi, why do you add cajun seasoning separately if basically all ingredients already add up as cajun seasoning?
I guess for the same reason that people put ketchup on their burgers, when they already have tomatoes, relish and mayonnaise. 😉
I use Slap Ya Mama brand Cajun Seasoning, and it’s just something that I happen to enjoy.
Nice!!!!!!!!
what kind of molasses??
Hi Jeffrey! I just use what my local grocery stores have always carried, “Grandma’s Original UnSulphured Molasses”. But you can use your own favorite brand.
These look amazing! Is there a dry rub spice mix that you could use instead of all the individual spices? I don’t have the time or money to buy all of those! I might need to make these for dinner this weekend. Could you cook them on the grill instead of in the oven? Thanks for the great recipe and dinner inspiration!
I highly recommend that you start collecting spices! (The ones in this recipe are actually minimal, inexpensive, and very basic). If you make your own spice rubs, you’ll save TEN FOLD. Premixed spice blends are expensive!! Best advice I can give you! 😉 🙂
Just went looking in my spice cabinet and found I have all the spices listed. You are right, they are basic. I buy mine at an East Indian store where they are very cheap and you get a lot. I use spices all the time in everything. I grow many of them, even Curry Leaf!
Fantastic, Marilyn! I have a massive collection that I love experimenting with! I also grow quite a few of my own, too! So much fun to grow!! (I miss the small restaurant supply store I used to go to back in Indiana that carried a TON of spices and herbs in large containers that were a FRACTION of the cost of regular dinky grocery store bottles. If I’m ever out that way again, I’m definitely going to stop in and stock up!!) They had quart-sized containers of Herbs de Provence, loaded with lavender, for only 7 dollars!! It was a fantastic place to shop! Glad you’ve found a nice place near you! 😀 Great to hear!
Hi, I just came across your awesome looking Cajun ribs
Hi, Jodie!!! I hope you give them a try soon! 😀 Thanks for stopping by! 😀
Great job. Beautiful web page. Fantastic presentation! Well done with the flavors. Thanks for sharing
Wow, thanks, April! 😀 You just made my day! 😀
Tried twice,wont let me subscribe
Carolyn, please let me know if you’re still having trouble. I think you’re all set, though! 😀