I have started cooking early. So far we have got the rub on the ribs, and the pinto beans are ready to go. For the beans, I finally found a ham hock in Thailand, and will make the 'holy trinity" of Cajun cuisine. Saute bell, onions, and celery for your base. Add some thick cut bacon, and fresh tomatoes, then when the beans have cooked a couple of hours add your hocks, finally in the last hour or so add your Cajun sausage.
The ribs are in a rub of salt, pepper, some brown sugar, garlic, and Cajun seasoning.
About 4 hours for the beans, then slow cook the pork at 140 for 2.5 hours, then put them on the barbecue to caramelize them. I also found Bullseye barbecue sauce so that is for after cooking and putting on at the table.
There will be a potato salad and garlic toast as well.
The beans ready to start.
https://teakdoor.com/images/imported/2014/02/4684.jpg
https://teakdoor.com/images/imported/2014/02/4685.jpg
Half of the ribs with the rub on them. The other half is still defrosting due to a technical error. :)