Original Creole Seasoning 
30-Minute Pork Marinade 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeSweet and zesty and packed with just the right amount of heat, these Cajun Pork Ribs with White BBQ Sauce by Chef Ryan André are full of flavor and the perfect addition to your next backyard BBQ!
Ingredients
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1 Cup Tony’s Original Creole Seasoning
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2 1/2 Cups Light Brown Sugar
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1/2 Cup Paprika
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1 1/4 Cups Mayonnaise
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3 Fluid Ounces Tony’s Creole-Style Italian Salad Dressing
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2 Teaspoons Horseradish
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1/4 Teaspoon Tony’s Original Creole Seasoning
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1/4 Cup Apple Cider Vinegar
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2 Teaspoons Honey
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2 Teaspoons Creole Mustard
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3 Racks Baby Back Ribs
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BBQ Rub
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3 Cups Water
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1 Cup Tony’s 30-Minute Pork Marinade
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1/2 Cup Light Brown Sugar
- Clear
Directions
Making the BBQ Rub:
- Mix together Tony’s Original Creole Seasoning, light brown sugar and paprika and set aside.
Making the White BBQ Sauce:
- Mix together mayonnaise, Tony’s Italian Dressing, horseradish, Tony’s Original Creole Seasoning, apple cider vinegar, honey and Creole mustard. Set aside to let the flavors meld.
Making the Ribs:
- Preheat oven to 250°F.
- Rub the ribs down on both sides generously with the BBQ rub.
- Place the ribs in a deep roasting pan with a wire rack in the bottom of the pan.
- Pour 3 cups of water into the bottom of the pan and cover the pan tightly with plastic wrap and then aluminum foil.
- Place pan in a 250°F oven for 4 hours or until bones start to pull from meat.
- While ribs are cooling, mix together Tony’s Pork Marinade and brown sugar with 2 cups of rib drippings from bottom of pan.
- Baste ribs with sauce and finish cooking over open fire grill to allow ribs to get a charred and smokey flavor.
- When finished cooking ribs, cut them into 1 or 2 bone portions and drizzle White BBQ Sauce over the ribs … the messier the better!!
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