Cajun Pork Ribs
With Whiskey Bacon Barbecue Glaze
Bacon. Whiskey. Ribs.
If the above paragraph has not sold you on this idea, we’re unlikely to be able to do so through further explanations. This is a fundamental impasse. Let us part ways as friends.
For those of you still with us: Bacon. Whiskey. Ribs. Let us begin.
What You Need
• 2 full racks of pork back ribs
Dry Spice Mix:
• 4 teaspoons fresh ground black pepper. (If you happen to have access to white pepper, you can use it for 2 of the teaspoons, to create a more layered Cajun-style pepper stack.)
• 2 teaspoons sea salt.
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Ground cayenne pepper to taste
Sauce:
• 4 slices bacon, chopped
• 1 medium onion, chopped
• 3/4 cup (decent) whiskey. Please, no plastic bottles.
• 1.5 cups homemade bone broth (see Mrs. April Jaure’s excellent instructions). You can substitute store-bought meat or poultry stock if need be.
• 4 ounces tomato paste
• The juice of 1 orange and about half its flesh
• 4 tablespoon lemon juice
• 1 cup honey
• 1/4 cup dark molasses
• 2 tablespoons unsalted butter
What You Do
Preparation:
Combine dry spice mix ingredients in a bowl.
Use a sharp knife to divide each rib rack into 2 to 3 sections. If you have time, remove the membrane from the back — this will let flavors penetrate more easily.
Separate out about half the dry mix, and rub it on to the meat, massaging it in thoroughly. If time permits, place in plastic bags in refrigerator overnight.
Ribs:
Pre-heat oven to 225. Place ribs, meat side up, on a broiler rack with a pan. Cover tightly with tin foil and bake for 5 hours, until tender.
Alternately, cook in a slow cooker on low for about 8 hours. Or, if you’re in a hurry, a pressure cooker can do it in about an hour.
Sauce:
While ribs are cooking, cook the bacon in a large skillet over medium-high heat until crisp.
Reduce heat to medium. Add the onion to the pan and let it cook with the bacon for about ten minutes, until brown. Stir occasionally.
Add the remaining dry spice mix, stir in, and let them cook for a minute or two (this is a signature technique for creating a Cajun flavor profile).
At the whiskey, bone broth, tomato paste, orange & juice, lemon juice, honey, and molasses. You can also add a dash or more of Tabasco or other hot sauce if you fancy. Let the mixture cook for about 30 minutes, stirring frequently, until it has thickened.
Mix in the butter until it has melted, then remove from heat. Let cool and then process in a blender or food processor briefly, until bacon and onions are finely chopped.
Glaze:
Once ribs are cooked through and tender, drain off any grease, then slather sauce over them generously. Broil in the oven until caramelized and slightly charred — about 10 minutes. You may perform finishing touch-ups with a kitchen torch if you possess such a thing.
Serve at once. If desired, remaining sauce can be warmed and served with the meal as sweet and (depending how energetic you were with the cayenne and Tabasco) hot barbecue sauce.
Pairs well with
Al Hirt: Our Man in New Orleans
RCA Records. 1962.
