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

Prep Time 20

Cook Time 3 15

Total Time 3 35

Servings servings

Calories 798kcal

Author Amy Fulwood

Ingredients

500 g Pork Ribs

For the Dry Rub

8 tablespoon Brown Sugar
3 tablespoon Salt
1 tablespoon Chilli Powder
1 tablespoon Cajun Spice Mix

For the Braising Liquid

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

For the Rice Pilaf

370 g Rice (we used basmati)
1 tablespoon Cajun Spice Mix
1 litre Chicken Stock
4 tablespoon 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 tablespoon 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.

Notes

Recipe adapted from Nom Nom

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