FINGER LICKING BBQ RIBS

Remove the ribs from their packaging and rinse with cold water.  Pat dry with paper towels. Slide a table knife under the silver skin anywhere along the back of the rack. If it resists in one spot, try another. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section until you can peel it all off.  This will allow more flavor to absorb into the rack from the rub.

Rub the ribs all over on both sides with the Cajun spice mix.  Lay them in a roasting pan or on a large rimmed baking sheet and cover very tightly with foil.  Let marinade in the refrigerator for 3- 4 hours or overnight.  Bring to room temperature 30 minutes before cooking.

Preheat oven to 325 degrees.  Place the ribs in the oven, still covered tightly with foil, and bake for 1½ hours.

While the ribs are cooking, make the BBQ sauce.  Combine the ketchup, vinegar, molasses, Dijon, brown sugar, Worcestershire, Ragin’ Cajun spices, salt, and black pepper in a large saucepan.  Bring to a boil over medium high heat whisking until everything is combined and smooth.  Remove from heat and cool to room temperature.

Remove ribs from the oven after 1 ½ hours and brush liberally on both sides with the sauce, reserving about ½ – ¾ cup.  Increase oven temp to 350 and cook ribs, uncovered, for an additional 20-30 minutes until fragrant and the meat falls off the bone easily.

Remove from oven and brush with more sauce.  Cut the ribs into 2-3 rib sections between the bones.  Get some extra napkins and devour!