RAGIN CAJUN BABY BACK RIBS

By Beefman-2

CAJUN COUNTRY RIBS

Ingredients

• 5 - 7 RACKS OF BABY BACK RIBS
• RAGIN CAJUN
• 1 CUP DARK BROWN SUGAR
• 1/2 CUP SEASONED SALT
• 1/2 CUP PAPRIKA
• 2 TBSP GARLIC SALT
• 2 TBSP CHILI POWDER
• 2 TBSP BLACK PEPPER
• 2 TBSP GROUND MUSTARD
• 1 TBSP ONION SALT
• 1 TBSP CELERY SALT
• 1 TBSP CAYENNE
• 1 TSP GARLIC POWDER
• 1 TSP GROUND MARJORAM
• 1 TSP GROUND THYME
• 1 TSP GROUND CUMIN
• 1 TSP GROUND ALLSPICE

Preparation

Step 1

REMOVE MEMBRANE FROM RIBS. CUT IN HALF.

MIX SEASONING TOGETHER AND SHAKE ONTO RIBS COATING EVENLY, PLACE IN TUPPERWARE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT

REMOVE FROM FRIDGE AND PLACE ON COUNTER, ALLOW TO COME UP TO ROOM TEMPERATURE FOR 1 HOUR.

PREHEAT OVEN TO 350 F OR GRILL

IN OVEN, PLACE IN ALUMINIUM TRAY MEAT SIDE UP, BAKE FOR 1 HOUR, BASTE BOTH SIDES WITH YOUR FAVOURITE BBQ SAUCE, COVER AND BACK IN OVEN FOR ANOTHER HOUR,

SERVE WHEN READY