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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.

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.

Course Main Course
Cuisine Cajun
Keyword barbecue
Prep Time 20 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 35 minutes
Servings 2 servings
Calories 798 kcal
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

  1. 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.

  2. 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.

  3. 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.

Recipe Notes

Recipe adapted from Nom Nom

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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.