7. Slow-Cooked Ribs, Southern Style
These sweet, sticky, Cajun-style Louisiana ribs will become a time-honored go-to for friendly feasts and family gatherings. Gather the following for your cooker:
2 pounds baby back ribs, cut into 4 to 5 pieces, single riblets or however you like them
1/4 cup brown sugar
1 tablespoon Cajun seasoning
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon onion powder
1 cup barbecue sauce, divided
1/2 cup water.
Whisk together the brown sugar, cajun seasoning, salt, oregano, and onion powder. Pat ribs dry then rub the spice mixture onto the meat. Make sure it is well covered with the mixture. Brush approximately ½ cup barbecue sauce onto ribs – for best results, you could even let it marinade like this a few hours before cooking. Place it into the cooker, and set the cooker on low. Allow to simmer through for about 8 hours, having made sure that there was some moisture such as the ½ cup water around the ribs. When the ribs are perfectly tender, remove them from the cooker and brush them with any remaining sauce. Garnish with parsley or finely chopped cilantro (not too much) if desired.