Sticky Oven Baked Cajun Pork Ribs with Rice Pilaf

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These sticky oven baked Cajun pork ribs are the perfect autumn dinner. Made with a brown sugar and spice dry rub and cooked in a flavourful braising liquid.

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended.

What’s everyone been doing with their weekends? Hopefully you’ve been eating something warming like a big bowl of soup or a comforting stew and now you’re after the perfect thing to finish off the weekend with a bang.

Well look no further than these sticky oven baked Cajun pork ribs. Not gonna lie, I may have made the glaze for these ribs a little too sticky.

The sugar in the braising liquid which you use to make the glaze means you’re effectively making a caramel, make sure you don’t take those eyes off the pot once you’re in the final stages!

But then, I did promise you sticky ribs didn’t I? Trust me, these will not disappoint!

I’ve never been one for cooking much Cajun food. I’m not sure why because the Cajun food I ate in New Orleans was some of the best of the road trip I did around the states a few years (oh my god, just realised that was actually nearly four years ago, where did the time go?!).

So how about these ribs then?

You start off with a spicy, sweet dry rub made from a Cajun spice mix and a good helping of sugar and salt.

Once you’ve massaged the rub into the ribs, you leave them to take on all that amazing flavour before putting them in a delicious braising liquid and cooking them low and slow for 3 hours until they’re super soft and squishy.

Then we served the ribs over a rice pilaf with kidney beans and a base of the three key elements to all Cajun cuisine – onion, green pepper and celery.

Honestly these Cajun pork ribs are just the perfect weekend dinner when you’ve got time to leave something cooking in the oven for hours. Trust me, it is totally worth it.

Want more? Get all my other meat recipes before you go.

Keep scrolling to get the full printable recipe…

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE STICKY OVEN BAKED CAJUN PORK RIBS?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Brown sugar creates the lovely caramelisation in this caramelised pork stir fry

Sprinkle your leftover coriander over this jerk chicken with mango salsa and rice and peas

Sticky Oven Baked Cajun Ribs with Rice Pilaf

These sticky oven baked cajun pork ribs are the perfect autumn dinner. Made with a brown sugar and spice dry rub and cooked in a flavourful braising liquid.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Cajun

Prep Time: 20 minutes

Cook Time: 3 hours 15 minutes

Total Time: 3 hours 35 minutes

Servings: 2 servings

Calories: 798kcal

Author: Amy

Ingredients

• 500 g Pork Ribs

For the Dry Rub

• 8 tbsp Brown Sugar
• 3 tbsp Salt
• 1 tbsp Chilli Powder
• 1 tbsp Cajun Spice Mix

For the Braising Liquid

• 250 ml Chicken Stock
• 2 tbsp Cider Vinegar
• 2 tbsp Soy Sauce
• 1 tbsp Sugar
• 2 cloves Garlic chopped

For the Rice Pilaf

• 370 g Rice (we used basmati)
• 1 tbsp Cajun Spice Mix
• 1 litre Chicken Stock
• 4 tbsp Butter
• 1 Onion chopped
• 1 Green Pepper chopped
• 2 stalks Celery chopped
• 2 cloves Garlic chopped
• 1 400g tin Kidney Beans drained and rinsed
• Bunch Fresh Coriander chopped
• Salt and Pepper

UK Measures - US Measures

Instructions

• Preheat the oven to 90°C. Mix together all the dry rub ingredients and sprinkle over the ribs. Rub into the meat thoroughly. Leave the meat to marinate for as long as you have (I left it for about an hour but the longer the better!). Place all the braising liquid ingredients into a saucepan and heat over a medium heat until the sugar has dissolved. When the meat has finished marinating place in a high sided baking tray and pour over the braising liquid. Place in the oven and cook for 3 hours.
• When the ribs are done, remove from the oven and pour the braising liquid into a small saucepan. Place over a medium-high heat and reduce it by half until you have a sticky glaze. This will take about 15 minutes.
• While the braising liquid is cooking make the rice by placing the rice, stock, cajun spice mix and 1 tbsp of butter into a saucepan and cooking over a medium heat until all the liquid has been absorbed by the rice. Meanwhile, melt the rest of the butter in a frying pan over a medium heat then add the pepper, celery, onion and garlic. Cook until translucent and then add the cooked rice and kidney beans. Sitr through a handful of the coriander and a sprinkling of salt and pepper. Serve the rice topped with the ribs and the sticky glaze.

Nutrition Facts

Sticky Oven Baked Cajun Ribs with Rice Pilaf

Amount Per Serving

Calories 798 Calories from Fat 279

% Daily Value*

Total Fat 31g 48%

Saturated Fat 6g 30%

Cholesterol 188mg 63%

Sodium 11923mg 497%

Potassium 1394mg 40%

Total Carbohydrates 71g 24%

Dietary Fiber 4g 16%

Sugars 59g

Protein 55g 110%

Vitamin A 31.7%

Vitamin C 66.7%

Calcium 16%

Iron 23.1%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Recipe adapted from Nom Nom

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