Cajun BBQ ribs

The ribs of kings.

Hot, smoky, sweet, rich, spicy, juicy, tender. Prepare yourself, for your neighbours may well be scaling your garden wall and stealing them straight off the BBQ bars. Nuff said.

For two
For the ribs

• 2 racks baby back ribs (uncut), membrane from the back removed
• 3 tbsp of my Cajun Blend

For the glaze

• 200g ketchup
• 200mls water
• 200mls beer
• 40g brown sugar
• 5 tbsp Worcestershire sauce
• 1 tbsp English mustard
• 1 tsp of my Cajun Blend
• 2 tbsp red wine vinegar
• 1 small red onion finely chopped

Sous vide cooking method

1. Brine your ribs for 24 hours in a brine that’s 200g sugar and 100g salt (because there is salt in the seasoning so we do slightly less in the brine) dissolved in 2L water.
2. Remove from the brine and dry with kitchen paper. Dust the outside of the ribs with the Cajun Blend, place into a bag and seal on a hard vacuum.
3. Place into your sous vide that’s been preheated to 59°C — cook for 24 hours.
4. After 24 hours remove from the sous vide and chill down as per usual, put in the fridge if you’re not using them immediately, and take the ribs out of the fridge a few hours before you need to cook them.
5. Combine all the glaze ingredients in a pan and bring to the boil, then reduce to simmer for around 30 minutes until the sauce is thick and reduced.
6. Oil the BBQ bars and fire up the bbq, while the coals are settling to around 180°C, take the ribs out of the pouches.
7. When the coals are at temperature, place the ribs onto the racks with the bone side face down. Cook for 6 to 8 minutes with the lid closed.
8. Before turning the ribs brush the glaze over the meat side that’s face up, make it fairly thick but not so much that it’s all sliding off the edges.
9. Turn the ribs over and cook for another 6 to 8 minutes with the lid closed. Remove and eat, dunking in the hot glaze if liked.

Non sous vide cooking method

1. Brine your ribs for 24 hours in a brine that’s 200g sugar and 100g salt (because there is salt in the seasoning so we do slightly less in the brine) dissolved in 2L water.
2. Remove from the brine and dry with kitchen paper. Dust the outside of the ribs with the Cajun Blend, and place into the fridge for the flavours to penetrate the meat, for 12 to 24 hours.
3. Take the ribs out of the fridge a few hours before you need to cook them.
4. Combine all the glaze ingredients in a pan and bring to the boil, then reduce to simmer for around 30 minutes until the sauce is thick and reduced.
5. Oil the BBQ bars and fire up the bbq, while the coals are settling to around 115°C.
6. When the coals are at temperature, place the ribs onto the racks with the bone side face down. Cook for 1 hour with the lid closed.
7. Before turning the ribs brush the glaze over the meat side that’s face up, make it fairly thick but not so much that it’s all sliding off the edges.
8. Turn the ribs over and cook for another 2 to 2.5 hours with the lid closed. Remove and eat, dunking in the hot glaze if liked.

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