Cooking Louisiana - Baby Back Ribs

Baby Back Ribs are just the best ribs there are in my opinion. Cajuns do baby backs up in many styles. Here's a style that I like, but hey, do your thing! Prepare the day before.


This recipe is for 2 slabs of baby back ribs

  • 1 tablespoon ground cumin
  • 1 tablespoon thyme
  • 1 teaspoon salt
  • 1 tsp soy sauce
  • 2 tbs. brown sugar
  • 1 1/2 teaspoons black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1/3 cup honey (approx.)
  • Optional: Tabasco or Louisiana Hot Sauce
  • Mix all ingredients and rub down ribs as best you can. Put in ice box overnight to marinade (12 hours or more). Light the pit and get the fire right. Brown the ribs right over the fire. Watch them closely so they don't burn. Get both sides golden brown.

    Remove ribs from fire and wrap each slab in heavy aluminum foil in a way that will hold liquid. Leave one end of the foil open to add liquid. Crimp the foil lightly to ease the unwrapping, but, hold the moisture. Pour in one cup of water, beer or white wine (what your tastes like). Lightly crimp the end you added the liquid to. 

    Put foil wrapped ribs back on the pit away from the fire. Cook being careful not to rip the foil until the ribs can be torn apart easily but not completely separate from the bone. This takes practice with your pit or oven. Be sure steam is always coming from the package. If not, add water, they must stay moist.

    You can introduce smoke with hardwoods at the end. When the ribs are done smoke them for at least 30 minutes as far away from the heat as you can get them. You'll have to open the foil to allow the smoke in.

    You can also do this in a baking pan covered.

    Don't be afraid to be creative with the ingredients, Cajuns do that on a regular basis. The "big deal" with this recipe is cooking the ribs until they are nice and tender which, for baby backs, is not hard to do.






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