Recipe of the Week


Prep Time: 2½ Hours
Yields: 4–6 Servings

Father’s Day and July 4th scream for barbecue and grilling. But in the 98°F heat, 100% humidity of Bayou Country Louisiana, many fear “lighting of the pit.” Taking those good folks into consideration, I have created an oven barbecue pork short rib that will shock your guest with its pit flavor.

Ingredients for Ribs:
3 pounds country-style pork ribs (5–6 ribs)
3 tbsps dark brown sugar
1 tbsp sweet paprika
1 tbsp granulated garlic
1 tbsp mustard powder
1½ tsps black pepper
½ tsp ground coriander
½ tsp ground cumin
½ tsp dried thyme
2 tbsps Worcestershire sauce, divided
2 tsps liquid smoke, divided
1½ tbsps kosher salt
½ cup water

Method for Ribs:
Preheat oven to 350°F. Place ribs in a baking pan with a 2-inch lip. In a medium bowl, combine brown sugar, paprika, granulated garlic, mustard powder, black pepper, coriander, cumin and thyme and mix well. Set dry rub aside. Sprinkle 1 tablespoon Worcestershire sauce evenly across ribs then sprinkle 1 teaspoon liquid smoke evenly across ribs. Season top of ribs with half of kosher salt then continue with half of dry seasonings, rubbing well into the ribs. Turn ribs over and repeat with remaining ingredients. Drizzle water around ribs in baking pan. Cover pan tightly with foil and bake 1½ hours.

Ingredients for Barbecue Sauce:
1 cup ketchup
⅓ cup Steen’s® cane syrup
1 tbsp Worcestershire sauce
2 tbsps red wine vinegar
2 tsps Creole mustard
½ tsp ground cinnamon
1 tbsp granulated garlic
½ tsp granulated onion
¼ tsp ground allspice
⅛ tsp red pepper flakes
1 tsp celery seeds
1 tsp cumin
½ tsp chili powder
salt to taste
black pepper to taste

Method for Barbecue Sauce:
In a bowl, combine all ingredients for sauce, stirring to mix well. After ribs have cooked 1½ hours, remove from oven, uncover and baste top of ribs with a generous portion of barbecue sauce. NOTE: Leave pan juices from ribs in the bottom of baking pan as it will reduce and create a wonderful sauce. Return ribs to oven and bake, uncovered, 25 minutes. Remove from oven, turn ribs over then baste with another generous portion of barbecue sauce. Bake, uncovered, an additional 20 minutes or until ribs take on a nice brown, grilled look. NOTE: For additional spice, use kick ketchup.

print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295