Ingredients
Scale
- 2 1/2 racks of pork ribs
- 4 tbsp Hot Under The Kilt Acadian Cajun Seasoning
BBQ Sauce
2 tbsp olive oil
1 small yellow onion finely diced
2 galic cloves, minced
1 tbsp dried basil
1 tsp Hot Under The Kilt Acadian Cajun seasoning
1/2 tsp smoked paprika
3/4 cup brown sugar
1/4 cup Red Ale
1 cup ketchup
3/4 cup molasses
4 ciabatta buns
olive oil for grilling
lettuce
sliced red onion
Dill Pickles
Instructions
- Preheat oven to 225 degrees.
- Remove the silver skin from the ribs, rub with Hot Under the Kilt Acadian Cajun Seasoning.
- Double wrap in foil and place on a cookie sheet, place in the oven and cook for 2 1/2 hours. Turn oven to 300 degrees and cook for an additional 1/4 hour. Open the foil and carefully remove the bones. Cut the racks in half giving you 4 portions.
- Meanwhile prepare the BBQ Sauce.
- Add olive oil to a medium-sized pan and sauté onions and garlic.
- Add the herbs, spices and brown sugar, stir until sugar begins to dissolve.
- Deglaze with the beer, stir rapidly so that the sugar doesn’t stick to the bottom of the pot.
- Add the remaining ingredients, simmer until the sauce begins to thicken.
- Generously baste the ribs with the BBQ sauce and grill for 10 minutes, 5 minutes on each side.
- Rub the ciabatta buns with olive oil and grill until golden.
- Place more BBQ sauce on the bottom half of the ciabatta buns. Add lettuce, the ribs and top with dill pickles and red onions.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Entrees, Pork, Recipes