- September 22, 2024
- Main Dishes
Cajun Ribs Recipe
These Cajun ribs feature tender baby back ribs coated in a bold blackened Cajun seasoning, delivering a smoky, spicy kick. Finished with a rich honey butter glaze, they balance the heat with sweetness for an irresistible flavor.
If you’re looking for a fun way to mix up your traditional slow smoked barbecue ribs, these Cajun Ribs bring a burst of Cajun flavor with just the right amount of spice and sweetness. With a blend of Cajun spices and a honey butter glaze, these ribs are tender, flavorful, and downright delicious. You can prepare them as individual ribs or keep them in a full rack; either way, you’re in for a treat.
Why This Recipe Works
- Bold Cajun spices: The Cajun dry rub, which includes garlic powder, onion powder, and cayenne pepper, gives these ribs a spicy kick, adding depth and heat.
- Versatile cooking method: The recipe allows for flexibility—you can smoke the ribs individually (aka party ribs) for quicker, more even cooking, opt for the 3-2-1 method or even this variation of slow cooker honey garlic ribs.
- Sweet and savory glaze: The honey butter glaze balances the spicy flavors and adds a mouth-watering sweetness to every bite.
Supplies Needed
- Smoker or grill
- Sharp knife
- Paper towel
- Small bowl for mixing spices
- Foil for wrapping ribs
- Butter knife for membrane removal
- Apple cider vinegar (for spraying ribs)
- Rimmed baking sheet or lined baking sheet for preparing ribs
Ingredients
For these Cajun ribs, you’ll need a few basic ingredients that bring out the best of Cajun cooking. Here’s a quick overview:
- Ribs: You can use either baby back ribs or spare ribs for this recipe. Baby back ribs tend to be more tender, while spare ribs have a bit more meat and a stronger flavor.
- Olive oil: Used as a binder to help the dry rub stick to the ribs. You can also use any neutral oil like vegetable oil.
- Cajun BBQ dry rub: This dry rub is packed with Cajun or Creole spices like garlic powder, onion powder, cayenne pepper, and black pepper. If you prefer a bit less heat, adjust the cayenne pepper or use paprika for a milder flavor. You can also add some brown sugar to the rub for extra sweetness.
- Honey butter glaze: Made with butter, honey, and a squeeze of lemon juice. You can substitute honey with brown sugar if you like a deeper sweetness. The glaze adds a sticky, sweet layer that balances out the spicy Cajun pork ribs.
Preparation
Option 1: Individual Ribs
- Prepare the ribs: First, remove the membrane from the back of the ribs using a butter knife and paper towels to get a good grip. This makes the ribs more tender and allows the seasoning to penetrate the meat.
- Slice the ribs: Using a sharp knife, slice between each rib to separate them into individual pieces.
- Season the ribs: Rub a thin layer of olive oil (or mustard) over the ribs to act as a binder. Then, coat each rib with the spicy Cajun dry rub, making sure to cover the ribs evenly.
- Preheat the smoker: Set your smoker to 250°F for cooking the ribs low and slow.
Option 2: Full Rack of Ribs
If you prefer to smoke the whole rack, follow the same steps to remove the membrane and season the ribs. Instead of slicing, leave the rack whole and use the 3-2-1 method for smoking. This involves smoking the ribs uncovered for 3 hours, wrapping them with some of the honey butter glaze for 2 hours, then unwrapping and finishing with more glaze for the final hour.
Smoking Instructions and Cooking Tips
- Place ribs in the smoker: Whether you’re cooking individual ribs or a whole rack, place the seasoned ribs directly on the grill grates, bone side down.
- Mop sauce: Every 20-30 minutes, spray the ribs with apple cider vinegar to keep them moist. You can also mix in some liquid seasoning like Worcestershire sauce for added flavor.
- Check internal temperature: Ribs are done when they reach an internal temperature of 180-190°F. This will give you that perfect pull-off-the-bone tenderness.
- Glazing the ribs: Once the ribs reach the right tenderness, wrap them in foil and pour the honey butter glaze over the top. Let them smoke for another 30-45 minutes to absorb all the flavors.
What to Serve with Cajun Ribs
These spicy Cajun ribs pair perfectly with classic barbecue sides like my dill pickle coleslaw, deli-style potato salad, or smoked cornbread. For a true Cajun feast, serve them alongside shrimp boil skewers or a Cajun-inspired side dish like dirty rice or creole-seasoned corn. A refreshing salad with a bit of acidity, like a lemony arugula salad, can also help balance the richness of the ribs.
If you want to offer a sauce on the side, a tangy BBQ sauce with a hint of hot sauce works wonders to complement the spicy flavors.
More Recipes To Try
Ingredients
- 2 racks Baby Back Ribs or spare ribs
- 2 tbsp Olive Oil for the binder
- 1 batch Spicy Cajun BBQ Dry Rub
Glaze
- 1/2 cup Butter
- 1/2 cup Honey or brown sugar
- 1/2 Lemon juiced
Instructions
- Preheat the smoker to 250 F.
- In a bowl, mix up a batch of spicy Cajun BBQ dry rub and set it aside.
Preparation
- Remove the membrane from the ribs and pat it dry with paper towels. With a sharp knife, slice the ribs into individual pieces.
- Lightly oil the ribs all over in a thin layer.
- Coat each rib in a thin, even layer of the spicy Cajun rub mixture. Pat it onto the meat lightly so it sticks evenly.
Smoking
- Place the individual ribs directly onto the grill grates, bone side down.
- Smoke the ribs for about 2.5-3 hours, spraying every 20-30 minutes with diluted apple cider vinegar.
- While the ribs are smoking, melt the butter and honey together in a pot over low heat to combine. Remove from the heat and stir in the lemon juice and set aside.
- When the ribs are probing tender (around 180-190 F), remove them from the grill grates and transfer to a foil pan.
- Pour the honey butter mixture over the top, wrap in foil, and place them back onto the smoker.
- Smoke for another 30-45 minutes or until they are tender.
- Remove, plate, serve, and enjoy!