Evy’s Cajun Kitchen
The 4th of July is creeping up on us – that means families gathered for fireworks, volleyball, washers and BBQ. One of my favorite dishes for backyard BBQs isn’t really done on a grill. But once I get it cooked, I love to keep it warm on the grill. All it does is keep getting more and more tender.
The first time I cooked these country style ribs I was very impressed with how they turned out. They were so tender and tasty. I followed my daddy’s knack for using Liquid Smoke to season anything meaty and done on the grill. These ribs had the most awesome flavor of anything like that I have ever cooked. I’m hooked on using it now – whether on the grill or in the oven – I’m sold!
There are so many variations you could use when cooking this, so whatever you use, I hope you enjoy it as much as we did.
Country Style Ribs
1 family size package of pork ribs (thick cut)
1 bottle Liquid Smoke
BBQ sauce (optional)
1 small onion, finely chopped
1 clove garlic finely chopped
salt, pepper, onion powder, garlic powder, Cajun seasoning to taste
Place ribs in 9×13 baking dish. Season with salt, pepper, onion powder, garlic powder and Cajun seasoning. Pour Liquid Smoke over ribs, place onions and garlic on top and cover with foil. I did not add the BBQ sauce with these ribs. Place in refrigerator for about 2 hours (I did mine overnight).
Remove from refrigerator and place in oven at 350. Leave foil on and bake for about 45 minutes. Remove foil and bake another 15-20 minutes. ** Remember to remove ribs from glass pans or allow to come to room temperature before placing in oven. A cold glass dish in the oven could break with the fast temperature change.
Once my ribs were cooked, I transferred them to the grill. I left them in pan with the foil back on the pan. The grill wasn’t very hot and was just warm enough to keep the ribs warm and tender.
Serve with potato salad, grilled corn and baked beans and a large glass of sweet tea.