Description
Tender and flavorful baby back ribs with a spicy Cajun dry rub and a sweet mop sauce, perfect for weeknights or cookouts.
Ingredients
- 1 rack pork baby back ribs, sinew removed
- 1 Tbsp paprika
- 1/2 Tbsp salt
- 1/2 Tbsp garlic powder
- 1 tsp black pepper
- 3/4 tsp onion powder
- 3/4 tsp dried leaf oregano
- 3/4 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1/2 tsp creole or Cajun seasoning
- 1/4 tsp crushed red pepper flakes
- 1/4 cup (packed) dark brown sugar
- 1/2 cup Sue Bee Honey’s Louisiana-Style Barbecue Sauce
- 1/2 tsp molasses
- 1/4 tsp creole or Cajun seasoning
- scant 1/8 tsp garlic salt
- 1/16 tsp onion powder
Instructions
- Preheat oven to 300°F.
- Remove the sinew from the back of the ribs.
- Place the rack meaty side up on heavy-duty foil.
- Whisk the dry rub ingredients in a bowl.
- Pat the rub onto both sides of the ribs and seal in foil.
- Refrigerate the wrapped ribs for a few hours or bake immediately.
- Bake wrapped ribs at 300°F for 150 minutes.
- Increase oven to 350°F and unwrap the foil.
- Transfer ribs to a baking sheet, bones side up.
- Whisk the mop sauce ingredients until smooth.
- Brush half of the sauce on the ribs and bake for 10-12 minutes.
- Remove ribs, flip, and brush with remaining sauce.
- Bake for another 5-10 minutes until caramelized.
- Rest for 5 minutes, then slice and serve.
Notes
For less heat, halve the cayenne and omit red pepper flakes. You can substitute molasses with dark corn syrup or extra brown sugar if needed.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun