This recipe was given to me by Dave Riley. Yes, that Dave Riley as in the same name as the ad on the side of this page and the newest sponsor of Grillin’ Fools. We’ve said time and time again that we won’t promote anything we don’t absolutely believe in. I was a believer when my Mother in Law made pork chops for Sunday dinner with their All Purpose Seasoning many years ago (and continues to do so). Last night, I sped right past believer and went straight to a devotee when I made this recipe. An acolyte if you will. It was so incredibly simple that I almost don’t want to put it on the site, but it is also so incredibly good that I had to.
Sweet Heat Cajun Ribs Ingredients:
1 slab spare ribs, membrane removed
Riley’s Cajun Seasoning
2 cups brown sugar, reserved for later
Riley’s is available at Sam’s and Schnuck’s in Missouri, Illinois and southern Iowa. They will soon be in Dierberg’s and Shop N Save as well. You can also get their seasoning online including their Garlic Pepper that is not in the stores yet. I will have a future post with that stuff because it is great too! Please use their products as supporting them is in fact supporting us as well because they put the Grillin’ in Grillin’ Fools. Without the good people like the Riley’s we could’t afford to keep the site up and thus we’d be garden variety fools.
Now back to this recipe.
Remove the membrane off the bone side of the ribs and then coat it heavily with the Cajun Seasoning. Lay it on thick:
Flip over and repeat:
If you are worried that the ribs will be too spicy, don’t sweat it. HAHAHA! See what I did there? Sweat? Trust me, it won’t be that spicy. Actually not hot at all. More on this later.
Prepare the grill for two zone/indirect grilling with coals and smoke wood (in this case cherry wood) on one side and nothing on the other. For this grill, coals on the bottom and a place setter between the meat and the fire inside my Char-Griller Akorn, Kamado style grill. Target internal temperature of the grill is 250:
Notice the white stuff in the background and flakes on the meat? That would be a glorious snow storm:
Other, normal people, when the weathercasters predict snowmageddon, stock up on milk, bread and eggs. I have no idea why French toast is so popular when it snows. Me? I buy ribs and beer!
Close the lid for two hours:
After two hours the ribs have become a wonderful golden brown and the rub is now stuck tight to the meat:
That little chunk off to the side was part of the flap at the end of the ribs. I decided to make it a little pitmaster’s prerogative and do some quality control. The quality was marvelous.
Take the ribs inside at this point and put on two sheets of aluminum foil and get that brown sugar out:
Make sure you use two sheets of foil because if you poke a hole in the bottom the best part of this recipe will be lost.
Lay the ribs meat side up and give them a thick layer of brown sugar (about 3/4 cup of sugar):
Pat the sugar down so it sticks to the meat and then flip them over to the bone side and repeat with another 3/4 cup of brown sugar:
I added the rest of the sugar to the bone side and closed up the foil:
Put the foiled ribs back on the grill for 2.5-3 hours at 250-300. Don’t worry if the temperature spikes a little. The foil and the fat and the sugar will keep the ribs from drying out.
After 2.5-3 hours remove the foiled ribs from the grill and take a look:
This is why the ribs were bone side up and extra brown sugar added:
That pooled liquid sugar, combined with the fat that rendered out of the meat and the heat of the cajun seasoning is your ticket to flavor town, my friend.
But are they done? Let’s check the bones:
I’d give that a resounding yes.
Now for what brings this whole recipe together into the genius that it is. Slice the ribs and then spoon that wonderful sauce from the bottom of the foil over them:
The sauce is sweet and thick with just a little heat to it and perfectly balances the spiciness of the Cajun Seasoning. I was floored at how terrific these ribs were. I’m doing these for a crowd soon. They are the perfect ribs for a big crew as they are extremely simple leaving time to prep for the party and enjoy company of your guests when they arrive.
If you have any questions about the foiled ribs above please feel free to comment below or shoot me an email.
- 1 slab spare ribs, membrane removed
- Riley's Cajun Seasoning
- 2 cups brown sugar, divided and reserved for later
- Skin the ribs
- Coat the bone side with the Riley's Cajun Seasoning
- Flip over and coat the meat side
- Prepare the grill for two zone/indirect grilling with coals and smoke wood on one side and nothing on the other
- Target temperature inside the grill is 200-250
- Place the ribs on the side with no heat and close the lid for two hours
- Remove from the heat and place meat side up on two large sheets of aluminum foil
- Cover the meat side with ¾ cup of brown sugar, spreading evenly across ribs
- Pat the sugar down to make sure it sticks and flip the ribs over
- Cover the bone side with the rest of the brown sugar
- Fold the foil up into a pouch and return the ribs to the grill for 2.5-3 hours
- Remove the foiled ribs from the grill
- Remove the ribs from the foil, reserving the sauce
- Slice the ribs and drizzle the sauce over them or put in a bowl for a dipping sauce
- Serve while the sauce is still warm