Thread: Cajun Ribs with Potato Salad

Ribs again last night!

This time I thought I'd try AO's rib cooking method that Satonic sent to me.

For the Ribs:

-1 x Man size Rack of Ribs
-Cajun spice mix
-Freshly cracked black pepper
-230ml of Pork Stock

Rub the ribs in the Cajun Spice Mix and Black Pepper and leave to marinade for at least 6 hours. (I only had 2 hours because I overslept). Then when it's time to cook, pour the pork stock into the bottom of a pan and put the ribs in on top of a rack.



I got the rack from Big C for about 80bt.

Then cover tightly with foil and put in the oven at 140º for 2 1/2 Hours. No peaking.


For the Potato Salad:

- 2 x Large Potato's
- 1 x Decent sized Onion
- 2 x Eggs
- Handful of Spring Onion
- 2 x Teaspoons Cracked Black Pepper
- 1 x Teaspoon of Dijon Mustard (I'd run out so used Spicy Brown)
- 2 x Tablespoons of Mayo
- Salt to taste



Start off by chopping the onion and putting into a bowl of water to soak for at least 20 mins.

Peal and chop the potato's and put into a pot of cold water so the water covers them by a couple of inches.

Pierce a hole in the bottom of the eggs with a pin to stop them cracking while cooking, then put in a pot and cover with cold water.

Chop up the spring onions. I like to use the bulbs and the stalks, adds a bit of colour.



Start the gas on the eggs and potatoes at the same time. When they both start to boil turn the temperature down so that they both simmer and set a timer on your phone for 7 mins. They both cook at pretty much the same time but check the potato's to see if they fall off a fork.

When its done set everything to cool.



Then sit back and watch a movie or something. I watched Ted last night. Bloody funny.

When everything is cooled. Mix it all together and your done.




When the movie has finished the ribs should be ready.



Take them out of the pan and give them a coating of BBQ sauce. I used Fountain sauce again.

Then stick them back under the grill/broiler on a high temperature until the sauce starts to bubble.



These were even more juicy and tender that my last ones I made, which I didn't think was possible. The pan and stock baking method is a winner! Cheers AO! I'll try the honey baked using this technique next time.

Lovely, and we make the same potato salad, quite a coincidence. Thanks.

best looking ribs i have seen on teakdoor, well done FP!

Nice recipie, AO.

Good job! As Gordon Ramsey likes to occasionally say to redneck, amateur American chefs.

Can ribs be procured in Lotut? I've never looked.

Great stuff.

Our potato salad recipe is quite similar, just use horseradish instaed of mustard.

Originally Posted by somtamslap

Can ribs be procured in Lotus?

I keep trying different places, Lotus, Tops, Max Value but there's always a chance they won't have them.

I got my last 2 racks from Big C. The butcher recognized me straight away yesterday and went off to cut my rack from the side of a pig.

Macro would probably be a safe bet too.

Originally Posted by somtamslap

Can ribs be procured in Lotut? I've never looked.

yes, mate. they can.

Originally Posted by CNF55

Our potato salad recipe is quite similar, just use horseradish instaed of mustard.

I like the sound of that.

I will try this at some point then. Looks veeeery goood.

I think one rack would feed 3 people. I was struggling to finish the bigger of the 2 halfs but couldn't stop eating. Very addictive.

Good job mate. Looks delicious.

Good effort FP, They look great

Good tip about soaking the onion, I hadn't heard of that before.

Cheers

Nice one TFP.

I think i could even manage that, in fact i think i will give it a go.

Ahh bollox, i need an oven,
oh well potato salad sandwiches will have to suffice