• This makes about four or five servings.
  • 2 full racks of baby back ribs (4 lbs.)
  • 2 to 3 tablespoons of Cajun Spice Rub
  • 4 cups of onion, coarsely chopped
  • 2 cups of chicken broth


Preheat your oven to 350 F. Wipe the ribs with paper towels and rub a thin coating of the Cajun spices into both sides of the ribs. Add the chopped onions to a large, 2 to 3 inches deep, baking pan. Lay the ribs on top of the onions. Because of the shape of the pan I use I have to cut each rack of ribs in half.

Pour the chicken broth over the ribs and sprinkle some of the Cajun spicesover the top. Seal the pan well with foil.

Bake for 90 minutes and check for tenderness. The ribs should be very tender. Sometimes I re-seal the pan and cook for 30 minutes longer.

Allow the ribs to cool, still covered, for 30 minutes. Carefully transfer the ribs to a large platter and cover both sides of the ribs with BBQ Sauce. Be careful the ribs are still very hot and so tender they will break up easily. Cover and let cool. After they cool, wrap and freeze any ribs you do not plan to eat in the next day or two.

Just before serving put the ribs under the broiler for a few minutes until the sauce begins to brown and bubble.


Serve the ribs with cole slaw and some steamed rice. For a great gravy on the rice just strain the pan juices, remove some of the grease and boil down until thick and shiny.

SALT WARNING If you use store-bought spice rub this recipe can easily get too salty. Look for a product that does not list salt as the first ingredient or make your own. I also use low sodium chicken broth in it.


Return to Recipes  |  Home Page  |  Contact

Copyright© 2005 Kenneth Young. All rights reserved.