Restaurant CAJUN Baby Back RIBS, It’s perfect!
Cajun style ribs, never thought I would love something so much in my life. Today I made a recipe based on a dream I had and man, am I glad I did! These are a treasure and I highly recommend them.
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Recomended Side Dish:
Cajun ChimichuriIngredients
Baby Back Ribs
Yellow Mustard
Salt
3 tbsp smoked paprika
2 tsp cayenne pepper
1 tsp black pepper
1 tbsp oregano
1 tsp garlic powder
1 tsp onion powder
2 tsp celery salt
1 tsp dry mustard
1 tsp thyme
Cajun Brown Sugar Sauce
1⁄4 cup apple cider vinegar
1⁄2 cup of apple juice
1⁄3 cup light brown sugar
1⁄3 cup soy sauce
1 tbsp ginger paste
1 tbsp garlic paste
Ketchup
Bourbon
Step 1
Start by removing the membrane on the back of the ribs then brush them with a nice layer of yellow mustard. In a bowl add 1 tsp black pepper, 1 tsp garlic powder, 2 tsp cayenne pepper, 2 tsp celery salt, 1 tsp dry thyme, 1 tsp mustard powder, 3 tbsp smoked paprika, 1 tsp onion powder and 1 tbsp oregano.
Step 2
Mix everything well and season your ribs with the rub, also season well with salt. Then place the ribs in the smoker on it's lowest setting for about 2-3 hours. Once that time is up take them out, vacuum seal them and cook them sous vide @155°F / 68°C for 24 hours.
Step 3
While the ribs are cooking make a BBQ sauce. In a pot add 1⁄4 cup apple cider vinegar, 1⁄2 cup of apple juice, 1⁄3 cup light brown sugar, 1⁄3 cup soy sauce, 1 tbsp ginger paste, 1 tbsp garlic paste, Ketchup and some bourbon. Mix everything well and let it come to a simmer. Let it reduce to the thickness of your liking.
Step 4
Once the ribs are ready, take them out and sear them with a flamethrower, then brush with a layer of the BBQ sauce and again hit it with the flamethrower to help melt away some of the sugars.
Step 5
Now all that's left is to cut the ribs, serve and enjoy your CAJUN STYLE baby back ribs!
Recomended Side Dish:
Cajun Chimichuri
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