Slow & Low Cajun Ribs

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Slow & Low Cajun Ribs

Yield: 2-3

Author: Jolie Meaux

Prep time: 15 MinCook time: 4 HourInactive time: 5 MinTotal time: 4 H & 20 M

These Slow & Low Cajun Ribs are the kind of meal that makes everyone linger around the kitchen waiting for “just one more rib.” Slow roasted until fork tender, these ribs are coated in smoky Cajun spices and baked low and slow for deep flavor without spending all day tending a grill. A simple Southern-style trick helps create juicy, flavorful ribs with sticky caramelized edges that taste like they came straight from a backyard smokehouse. Perfect for summer gatherings, Sunday suppers, and hot Louisiana days when you want big flavor with less fuss.

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Ingredients

Slow & Low Cajun Ribs

• 1 rack baby back pork ribs (about 1 kg) or St.Louis style ribs
• 1/2 tsp. cumin
• 2 tsp. paprika
• 1 tbsp. garlic powder
• 2 tsp. chili powder
• 2 tsp. salt
• 1 Tbsp. coarsely ground black pepper
• 1/4 cup packed brown sugar
• 1 tsp. dry yellow mustard
• 3/4 cup Blue Plate Mayonnaise
• 2 Tbsp Creole Mustard
• 1/3 cup of your favorite BBQ sauce

Instructions

Slow & Low Cajun Ribs

1. Preheat the oven to 225°F.
2. In a medium bowl, combine all dry ingredients.
3. Divide the spice mixture in half. Mix one half with the mayonnaise and mustard, reserving the remaining half for seasoning the ribs.
4. Place large sheets of aluminum foil on a rimmed baking sheet.
5. Rinse the pork ribs and pat dry with paper towels. Remove the membrane from the back of the ribs.
6. Place the rack of ribs on a large sheet of aluminum foil (cut the rack in half if needed to fit the pan).
7. Spread half of the mayonnaise mixture evenly over the ribs. Sprinkle with half of the reserved dry seasoning mixture. Drizzle lightly with BBQ sauce.
8. Flip the ribs over and repeat on the other side with the remaining mayonnaise mixture, seasoning, and a little more BBQ sauce.
9. Wrap the ribs tightly in the foil, crimping and sealing the edges well.
10. Bake for 3–4 hours, or until the ribs are very tender.
11. Once tender, remove from the oven and carefully open the foil. Discard as much liquid as possible. Brush the ribs with additional BBQ sauce.
12. Set the oven to broil and broil until the sauce begins to caramelize, about 2–4 minutes. You can also finish the ribs on a preheated grill for extra smoky flavor.
13. Serve hot.

Notes

St. Louis Ribs are my personal favorite for this recipe. I cook the St. Louis ribs 30 minutes longer than the Baby Back.

Nutrition Facts

Calories

1443

Fat

111 g

Sat. Fat

26 g

Carbs

56 g

Fiber

4 g

Net carbs

52 g

Sugar

44 g

Protein

58 g

Sodium

3847 mg

Cholesterol

231 mg

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