Tender & Juicy Pork Ribs with a Flavourful Cajun Kick
There’s nothing quite like a batch of fall-off-the-bone pork ribs coated in a rich, sticky glaze. This recipe takes a slow-baking approach, allowing the flavours to infuse while keeping the meat incredibly tender.
Ingredients
For the Ribs:
- 2kg pork belly ribs trim off excess fat
- 3 tbsps cajun spice
- 2 fresh chillies
- 2 spring onions
- olive oil
- sea salt and black pepper to taste
For the Glaze:
- 3 red onions peeled and sliced
- 2 star anise
- 1 tsp cajun spice
- 4 tbsps fresh apple juice
- 2 tbsps honey
- 1 tbsp tomato ketchup
- 1 tbsp wine vinegar
Instructions
Step 1: Prepare and Bake the Ribs
- Preheat the oven to 160°C (320°F).
- Lay out three layers of foil and place the ribs in the center.
- Drizzle with olive oil, then rub with Cajun spice, sea salt, and black pepper until fully coated.
- Wrap the ribs tightly in the foil to create a sealed parcel and place them on a baking tray.
- Bake in the oven for 2 to 3 hours, or until the meat is tender and cooked through.
Step 2: Make the Glaze
- Heat a lug of oil in a frying pan over medium heat.
- Add the sliced red onions and star anise. Cook for about 15 minutes, stirring occasionally, until the onions soften and caramelize.
- Stir in 1 tsp Cajun spice and cook for 2 minutes.
- Add the apple juice, honey, ketchup, and vinegar. Simmer for 2 minutes, then remove from heat and allow to cool.
- Remove the star anise, then blend the glaze until smooth, adding a splash of water if needed.
- Taste and adjust seasoning if necessary.
Step 3: Prepare the Garnish
- Finely slice the spring onions and chillies (seeds removed) lengthwise.
- Place them in a bowl of ice water to curl up for an attractive garnish.
Step 4: Glaze and Finish the Ribs
- Once the ribs are tender, increase the oven temperature to 200°C (400°F).
- Unwrap the ribs and place them directly on the baking tray.
- Brush a generous layer of the glaze over the ribs and return them to the oven for 8-10 minutes.
- Remove from the oven, brush with another layer of glaze, and return them for a few more minutes until caramelized and sticky. Repeat this process to build up a thick, flavourful coating.
- Serve hot, garnished with the chilled spring onions and chillies.
Serving Suggestions
- Pair these sticky Cajun-glazed ribs with crispy fries, coleslaw, or a fresh green salad for a complete meal. Enjoy with a side of extra glaze for dipping!