Smoked spare ribs, Cajun style!. These ribs are topped with a kicked up, Louisiana-style BBQ sauce. There’s so much great Cajun flavor in these ribs, you may feel like you’ve been teleported right into the Bayou of Louisiana.
For this month’s Secret Recipe Club, I was assigned to recreate a recipe from the blog of my sweet friend Kelly, from Wild Flours Kitchen. I can honestly say that she is one of the sweetest and most genuinely caring people that I know.
Kelly is no stranger to cooking up great food. Before getting married and becoming a stay-at-home-wife, she owned a catering company for 20 years, and a restaurant before that! She says that she doesn’t have any formal training, but by the looks of her gorgeous food plating and desserts like her Espresso Hazelnut Chocolate Cake, I would’ve guessed otherwise. She’s uber-talented, so I hope that you’ll swing over and take a look at her recipes.
Having to narrow down her recipes and choose just one to make proved to be more challenging than I thought it would be. Knowing that I still had a stash of cucumbers in my fridge from when I made my low carb cucumber salad recipe, I thought about trying her recipe for beer-battered cucumber rings. I was completely ready to make them until I spied her Louisiana Cajun-style barbecued ribs recipe.
My husband “Hasome” and I recently invested in our first “real” grill, which has a smoker and roaster option on it. This grill is so completely awesome, fun, and easy to use! The roaster will fit a 25-pound turkey, so now I don’t have to worry about how Thanksgiving dinner will fit into my tiny little oven. I highly recommend that you pick yourself up this combo grill if you can afford it.
Anyway, back to the smoked spare ribs. Kelly baked her ribs in her oven, but I knew with the spices she had used in her dry rub recipe that it would be the perfect opportunity to try out the smoker option on my grill.
I made chipotle rubbed ribs last year on my ridiculously awful kettle grill, and although I wasn’t happy with how they looked, they tasted wonderful. The thing I didn’t like about them, though, was that they were just dry-rubbed with spices… I never finished them off by mopping them with a wet sauce. This is where Kelly’s recipe reigns supreme.
The barbecue sauce is downright heavenly! Kelly mopped her smoked spare ribs with her favorite bottled Cajun-style BBQ sauce and tweaked the flavor with some molasses, garlic, and a little kick of heat. I plan to use her recipe the next time I make my slow cooker barbecue sticky rice.
These smoked spare ribs may become your new favorite!
I cooked my ribs on a smoker, so I've included those steps into this recipe, in case you'd like to smoke yours as well, but the original oven-baked version is here as well.
- 3 to 4 pound rack pork ribs (baby back or spare ribs)
For Dry Rub
- 1 Tablespoon Hungarian paprika
- 1/2 Tablespoon sea or kosher salt
- 1/2 Tablespoon garlic powder
- 1 teaspoon black pepper
- 3/4 teaspoon. onion powder
- 3/4 teaspoon dried leaf oregano
- 3/4 teaspoon dried thyme leaves
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon creole seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup packed brown sugar (preferably dark)
For Barbecue Sauce
- 1/2 cup Louisiana-Style Barbecue Sauce
- 1/2 teaspoon molasses
- 1/4 teaspoon creole seasoning
- 1/8 teaspoon garlic salt
- 1/16 teaspoon onion powder
- Remove sinew (silver skin) from back of ribs. Place rack of ribs, meat side up, onto a large sheet of heavy duty foil (2-3 times larger than the size of the ribs).
- Add all dry rub ingredients to a small bowl and stir to combine. Rub approximately half of the mixture onto the meaty side of the ribs. Turn ribs over, and rub on the remaining mixture.
- If you'll be smoking your ribs[/b], at this point, place them onto the smoker and smoke for approximately 1 hour per pound. Spritz them with a 3:1 solution of vinegar and oil every 30 minutes to keep them from drying out. Add more wood chips as necessary. Mop with sauce only during the last 30 minutes to prevent it from burning.
IF OVEN COOKING, CONTINUE HERE
- Bring up sides of foil to the center, then roll down tightly. Roll up each end, using caution so as not to tear or make holes in the foil. Place packet onto a foil-lined baking sheet.
- Heat oven to 300º F.
- Place pan with ribs into oven and bake for 2.5 hours. Remove pan from oven.
- Increase oven temperature to 350 degrees.
- Carefully open foil, and flip ribs over so they're bone-side up.
- In small bowl, whisk together sauce ingredients well. Coat bone side with a little less than half of the sauce.
- When over has reached 350º, place pan back into oven with ribs uncovered and bake for 10-12 minutes.
- Remove from oven, turn ribs over, and coat meaty side with the rest of sauce.
- Return to oven and bake for another 10-12 minutes.
- Remove from oven and use a sharp knife to cut between the bones into serving-sized pieces.
Recipe credit: Wild Flours Kitchen
|Amount Per Serving||As Served|
|Calories 1231kcal Calories from fat 841|
|% Daily Value|
|Total Fat 93g||143%|
|Saturated Fat 30g||150%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Thank you so much for visiting me today!
If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!