Yes it’s true!!  Slow Roasted Cajun Ribs were on the menu last night.  I was going to do them in the slow cooker but I totally forgot in the morning to put them in so I decided we would have a late supper and I would slow roast them after work.  This process takes a bit of time but like anything…. good things are worth the wait! I have a previous post sharing tips while cooking ribs, all the tips still apply however these ribs will utilize the oven as well as a two step basting process.

Ingredients ( Dry Rub)

• 3 Tbsp Dried Thyme
• 2 Tbsp Paprika
• 2 Tbsp Packed Brown Sugar
• 1 Tbsp Ground Cumin
• 1 Tbsp Dry Mustard
• 1 Tbsp Hot Red Pepper Flakes
• 1 Tsp Salt

Ingredients ( Sauce)

• 1/4 Cup Molasses
• 1 Tbsp, Soy Sauce
• 1 Tsp. Sweet Chili Sauce

Method

1. Prepare the meat and remove any silver skin to allow the meat to breakdown and become tender while cooking. Preheat oven at 250 degrees.



2. Add dry rub mixture all over and meat and ensure you rub it in well. This will allow the flavours to penetrate the meat as it cooks. If you have time you can leave the rub on all day or even over night. I just let it sit about 20 minutes.



3. After 90 minutes of cooking - I add the sauce to the top of the meat. Brush the glaze all over the meat and make sure that it is evenly distributed over the meat. This will form a nice crust to the top of the ribs.



4. After 2 hours and 20 minutes in the oven at the low tempreature. I like to blast the heat to 450 degrees for about 10-15 minutes and really build the crust on the meat. By this time the meat has already pulled away from the bone and is very juicy. The higher tempreature for the short burst just adds more flavor to the surface of the ribs.

Once out of the oven - I like to let the ribs sit there for about 10-15 minutes so that the juices will travel back to the center of the meat and ensure the succulent flavor you come to expect from pork ribs.

A great side dish with ribs is a nice coleslaw. I just grated some cabbage and some carrot then sprinkled in some cracked black pepper and red pepper flakes and used a store bought dressing and called it a coleslaw. Yesterday’s french fries would also be a nice treat beside this ribs. Now the only thing left to do is grab your favorite drink, a handful of napkins and ENJOY. Let me know your favorite sauce that you use when you make ribs.