When planning a special Father’s Day meal, ribs often come to mind. My late father, Peter Workman, had a genuine love for ribs—no fancy restaurant could tempt him away from a good plate of sticky, homemade ribs.
One of my favorite ways to prepare ribs is St. Louis-style spareribs. These ribs are meatier and beautifully marbled with fat, which makes them perfect for flavor. I like to marinate them overnight with a Cajun rub, then slowly bake them in the oven until they’re nearly done. Afterward, I brush on a rich barbecue sauce, and you can either finish cooking them in the oven or take them outside to grill.
If you opt for the oven method, you can get an extra crisp on them by broiling for a minute or two—just keep a close eye to prevent burning.
For grilling, you can prep the ribs ahead of time, making it a great option for gatherings. Just store them in the fridge until you’re ready to finish cooking. Bring them to room temperature before grilling.
As dinner time approaches, remember to preheat your grill on low (or prepare a charcoal grill for indirect grilling).
The toughest part? Waiting a few minutes after cooking before slicing into them—your patience will pay off!
I recommend serving these delicious ribs with Cajun dirty rice and a classic coleslaw. If you’re feeling extra, throw in some homemade mac and cheese. And don’t forget a pie for dessert; it’s the ultimate way to celebrate.
Cajun Pork Spareribs
Serves 8
Ingredients:
- 2 (3-pound) racks of St. Louis-style pork spareribs
Rub:
- 2 tablespoons paprika
- 4 teaspoons kosher salt
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
Basting Sauce:
- 3 cloves garlic, minced
- 3 scallions, chopped
- 1 cup ketchup
- 1/4 cup molasses
- 1/4 cup unsalted butter
- 1/2 cup cider vinegar
- 1/4 cup Dijon mustard
- 1 tablespoon of hot sauce
- 1/2 teaspoon coarse or kosher salt
Directions:
- First, remove the membrane from the bone side of the ribs using a sharp knife.
- Combine the rub ingredients in a small bowl and apply it all over the ribs. Cover and refrigerate for 4 to 24 hours.
- To prepare the basting sauce, combine all the ingredients in a medium saucepan. Stir over medium heat until the butter melts, then let it simmer for about 15 minutes. You can make this in advance and store it in the fridge.
- Preheat the oven to 350°F (175°C). Line two baking sheets with aluminum foil. Place the ribs bone-side down, add a cup of water to each pan, cover with foil, and bake for about two hours, or until the meat is tender.
- When the ribs are done, remove them from the oven and drain any excess water. Baste them all over with the sauce, then bake uncovered for another half hour, basting occasionally until sticky and caramelized.
- Alternatively, brush the ribs with sauce and grill them over low heat, continuing to baste and turn every five minutes until the meat is very tender.
- Finally, let the ribs rest for about 10 minutes before slicing them into individual portions.
Share these fantastic ribs with family and friends, and you’re sure to make lasting memories.
