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Sweet & Spicy Cajun Spare Ribs

Sweet & Spicy Cajun Spare Ribs
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Ingredients

Notes:

Instructions

Prepare as directed on the site by trimming if necessary and removing the membrane. Rub both sides with mustard. Sprinkle with two to three tablespoons of the Blackened Seasoning Spice if using the Instant Pot. Use 3 tablespoons if using oven or smoking. If time allows, it is highly recommended to tightly wrap and place in refrigerator overnight. Mix remaining seasoning with the sugar, cover and set aside.

To smoke: Set up grill for indirect heat (See PDF) with desired wood chips.  Place ribs, bone side down over drip pan filled with two to three cups water. Cover and cook at 225 degrees F. for four to six hours, until done. Replace wood chips and water as needed.

To oven roast: Preheat oven to 300 degrees F. Remove ribs from the refrigerator, unwrap and sprinkle with the Spice Mix/sugar mixture. Place ribs on a rack over a large foil-lined, rimmed baking sheet. Place in oven and add a cup and a half of water to the pan. Roast until done, adding more water as needed. Cover the ribs with additional foil after one hour of cooking. Total time will be about 2 1/2 to 3 hours. Remove the pan with the ribs from the oven. Drain the liquid (save if making soup) and place ribs back on the pan. Turn on broiler and broil ribs, about six inches away from the element, until the rub becomes bubbly and caramelized.

To cook in instant pot:

Add one cup water to the bottom of the Instant Pot and rack if there is room. Curl ribs and place in Instant Pot vertically, trimmings in the center. Seal and cook on High Pressure for 25 minutes. Allow to go to the keep warm function and after 20 minutes, release the remaining pressure. Place ribs on a foil-lined pan. Sprinkle with the Spice Mix/sugar mixture. Turn on broiler and broil ribs, about six inches away from the element, until the rub becomes bubbly and caramelized.

Notes

Allow extra time to let the ribs sit in the rub, preferably 24 hours. See PDF on setting up grill if you’re planning to rig your grill for smoking.

Keywords: Barbecue, Cajun & Creole, Instant Pot, mustard, Paul Prudhomme, Pork, Pork Ribs, ribs

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