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
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
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
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.