Cajun Spareribs Food

3-INGREDIENT CAJUN BBQ RIBS RECIPE BY TASTY

Steps:

• Preheat oven to 250°F (120°C).
• Rub the Cajun seasoning evenly over the top and bottom of the ribs.
• Bake for 2 hours, until ribs are tender.
• Increase oven temperature to 500°F (260°C).
• Brush the BBQ sauce evenly over the top and the sides.
• Bake for an additional 15 minutes, until the sauce is bubbly and caramelized.
• Serve with the extra BBQ sauce!
• Enjoy!

BLACKENED CAJUN RIBS

Steps:

• Place ribs in a pan of boiling water. Simmer, covered 45 minutes and drain.
• Combine seasonings in a bowl and sprinkle on both sides of warm ribs, rubbing in slightly.
• Preheat oven to 350°F.
• Place ribs in a shallow baking pan and bake single layer 45 minutes, until tender and nicely browned.

CAJUN SPARERIBS

Steps:

• Cut ribs into sections of about 3 ribs each. Place in 3 quart casserole or small roaster.
• Stir next 6 ingredients in medium bowl.
• Add next 4 ingredients. Mix. Pour over ribs. Cover. Bake in 325°F oven for 1 hour.
• Scatter onion and green pepper over top. Cover. Cook in 300°F oven for 1 1/2 hours. Serves 4-6.
• Company's Coming for Christmas.

CAJUN COUNTRY SMOKED RIBS

Steps:

• Combine seasonings. Rub half of this on ribs the night before you plan to cook them. Refrigerate.
• Prepare the smoker.
• Remove ribs from refrigerator 25-30 minutes prior to when you plan on placing them on smoker. Rub in remaining seasoning mixture.
• Cook on smoker for 2.5 to 3 hours.** They should be done and quite tender with a coating of crispy spices on the suface.
• **As with all methods of outdoor cooking and variations of fire temperatures, cook according to your particular fire.

GRILLED CAJUN RIBS

Steps:

• Heat grill to medium heat.
• Place ribs in single layer on large sheet heavy-duty foil. Mix next 6 ingredients; rub evenly onto both sides of ribs. Bring up foil sides; double fold top and one end to seal packet. Add water to packet through open end. Double fold remaining end, leaving room for heat circulation inside.
• Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
• Return ribs to grill; brush with half the barbecue sauce. Grill 15 min., turning and brushing occasionally with remaining barbecue sauce.

CAJUN STYLE BBQ RIBS

Steps:

• Place ribs aside.
• Mix remaining ingredients in a medium saucepan, bring to a soft boil.
• Place in a glass container along with ribs.
• Marinate for 3 to 4 hours.
• Wipe grill with olive oil and heat.
• Place ribs on grill.
• Grill for 8 to 10 minutes.
• turning once.
• Brush with marinade.

CAJUN-STYLE COUNTRY RIBS

Steps:

• Combine carrots, onion, bell peppers, garlic, and 2 tsp Cajun or Creole seasoning in slow cooker; mix well.
• Trim excess fat from ribs. Cut into individual riblets. Sprinkle 1 tbsp Cajun or Creole seasoning over ribs; place in slow cooker over vegetables. Pour tomatoes with juice over ribs (slow cooker will be full.) Cover; cook on LOW 6 to 8 hours or until ribs are fork tender.
• Remove ribs and vegetables from cooking liquid to serving platter. Let liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water, cornstarch, and remaining 1 tsp Cajun or Creole seasoning until smooth; stir into slow cooker. Cook, uncovered, on HIGH 15 to 30 minutes or until sauce is thickened. Return ribs and vegetables to sauce; carefully stir to coat. Serve with rice.

MEXICAN-STYLE CHILLI RIBS

Steps:

• Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
• To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
• Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
• For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).

JOHNSON'S SPARERIBS

Steps:

• Pat ribs dry and rub Cajun seasoning all over them. Fold rack of ribs into thirds and put in a large sealable plastic bag, then marinate, chilled, at least 8 hours, or up to 1 day.
• Put oven rack in middle position and preheat oven to 350°F.
• Put rack of ribs, bone side up, in roasting pan and pour 3 cups water around ribs (water will not cover ribs). Bake, uncovered, basting with liquid and turning meat over every 30 minutes, until meaty side of ribs is browned, 2 hours total.
• Meanwhile, halve lemon and squeeze 1/4 cup juice into a 1 1/2- to 2-quart heavy saucepan. Add lemon halves and stir in remaining ingredients. Bring just to a boil, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Discard lemon halves.
• Pour off and discard water from roasting pan, then coat ribs with 2 cups sauce. Arrange ribs, meaty side up, in roasting pan and bake until ribs are tender and sauce is baked onto ribs, 40 to 50 minutes more. Serve ribs with remaining sauce.

RAJUN CAJUN RIBS

Steps:

• Cut ribs into easy-to-handle portions and cook in boiling water until tender, about 1 hour. Drain.
• For sauce: Combine all 5 ingredients together in small bowl.
• Brush sauce over ribs and grill over medium-high heat for about 10 minutes, turning and basting with remaining sauce often.