As the holidays draw near, a lot of home cooks are trying to decide what main dish to serve at that much-anticipated annual family reunion. Duck? Turkey? Roast beef? If you’re unsure whether your chosen main dish will be enough to feed everyone, serve this brown sugar glazed Cajun pork spare ribs as a second main dish! Easy and delicious.
Spare ribs? Not baby back ribs? Well, I’m partial to spare ribs because there is more fat which makes the meat beautifully moist. No reason why you can’t substitute baby back ribs if that is your preference. You may even choose a slab of bone-in pork belly although I would recommend that you cut off the rind. You may even go boneless although you will need to double the amount of seasonings. What I won’t recommend is substituting a lean boneless cut of meat.
When I say “easy”, just how easy is it to make this brown sugar glazed Cajun pork spare ribs? I understand that some cooks are newbies, some have intermediate skills while others have chef-level expertise. What’s easy for some may be too complicated for others. In this case, easy means easy. Even a newbie can make this dish without experiencing panic attacks.
The first thing to do is get your hands on good quality Cajun spice mix. You can buy it in the grocery or you can make your own. We make our own Cajun spice mix at home. A few other things are stirred into the Cajun spice mix then the mixture is rubbed all over the rack of ribs. Ideally, the ribs should be allowed to marinate overnight in the fridge.
The oven is preheated, the rack of ribs is taken out of the fridge and loosely wrapped with aluminum foil (that’s tin foil if you’re in Britain). The wrapped meat is placed on a tray and it goes into the oven for two hours.
The ribs are then taken out of the oven and the wrapping is cut open.
The brown sugar glaze is brushed over the ribs and the rack goes back into the oven, unwrapped, for another ten minutes to allow the glaze form a sticky crust on the ribs.
The brown sugar glazed Cajun pork spare ribs rest for a few minutes then cut between the bones.
Serve it with bread, rice or whatever side dish you feel will be the perfect partner for this lovely salty sweet spicy dish.
Brown Sugar Glazed Cajun Pork Spare RibsPrint Pin
- 1 rack pork spare ribs about 2 kilograms total weight
- 1/4 cup Cajun spice mix
- 1 tablespoon salt
- 1/2 teaspoon dried tarragon
- 1 teaspoon dried rosemary
- 1 teaspoon lemon and pepper seasoning (available at the grocery)
For the glaze
- 2 heaping tablespoons dark brown sugar
- 2 tablespoons plain mustard
- 2 tablespoons ketchup
- sliced chilies
- chopped parsley
- Wipe the rack of ribs with paper towels.
- Whisk together the Cajun spice mix, salt, tarragon, rosemary and lemon and pepper seasoning. Rub all over the ribs.
- Wrap the ribs with cling film and allow to marinate for at least two hours in the fridge (or overnight for best results).
- Preheat the oven to 300F.
- Take the ribs out of the fridge. Discard the wrapping.
- Take a large piece of aluminum foil and place it on a baking tray. Lay the ribs on the foil. Take another large piece of foil and lay over the ribs. Gather together the sides of the top and bottom sheets of foil and crimp to seal in the ribs. Make sure that there are air pockets inside the package. You want steam to build up inside to help keep the meat moist.
- Cook the ribs in a 300F oven for two hours.
- Meanwhile, whisk together in the ingredients for the glaze.
- Take the ribs out of the oven.
- Turn up the temperature of the oven to 400F.
- Carefully unwrap the ribs (be careful of the steam that will escape!) and discard the top layer of foil.
- Brush the glaze all over the ribs.
- Put the ribs back into the oven and leave for 10 minutes or until the glaze turns into a light sticky crust.
- Take the ribs out of the oven. Rest for a few minutes. Cut between the bones. Plate up, sprinkle with sliced chilies and parsley, and serve.
Check out the list of delicious side dishes in the archive to choose what to serve the brown sugar glazed Cajun pork spare ribs with.