Original Creole Seasoning 
Chicken Meatball Sub w/ Trinity Marinara
Turn dinner into a Creole-inspired favorite with this Chicken Meatball Sub by @ChefBradleyBayou. Juicy chicken meatballs,…
Get RecipeSweet, spicy and savory, and fork-tender … these Glazed Ribs by Chef Jason Goodenough are just what you’ve been craving for your weekend BBQs!
Ingredients
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2 Racks St. Louis-style Spare Ribs
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2/3 Cups Tony’s Original Creole Seasoning
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1/3 Cup Light Brown Sugar
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2 Tablespoons Vegetable Oil
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1 Small or Medium Yellow Onion, Diced Small
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8 Cloves Garlic, Minced
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1/2 Cup Brown Sugar
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1/2 Cup Apple Cider Vinegar
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2 Cups Ketchup
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1 Cup Water
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2 Tablespoons Worcestershire Sauce
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3 Tablespoons Tony’s Original Creole Seasoning
- Clear
Directions
Making the Ribs:
- Peel the silver skin from the bone side of the ribs.
- Combine brown sugar and Tony’s Original Creole Seasoning. Spread it evenly across the top and bottom of the ribs. Using your hands, massage the seasoning into the ribs. Put ribs in the fridge and allow to sit overnight for the flavors to develop.
- The next day, drain the liquid away from the ribs. Wrap each rack in two layers of aluminum foil. Place in a 275°F oven for 3-4 hours, until ribs are tender. This can be determined by piercing between the bones with a fork. When there is very-little resistance (fork-tender), remove the ribs from the oven. Let cook enough to handle, then carefully unwrap the ribs making sure to not let the liquid escape from the foil. Reserve the liquid to use later for the glaze.
- The ribs are now ready to go on the grill. However, you can do this step up to three days before you are going to eat them. If you are not going to eat them right away, allow them to cool to room temperature, then wrap them firmly in plastic wrap and keep in the refrigerator.
Making the Sauce:
- Preheat a medium sauce pan over medium heat. Add oil. When it is hot, add the onions. Sweat until translucent, but not browned, about 5 minutes. Add the minced garlic and stir. Cook for 1-2 minutes until the garlic is aromatic, but not burned. If the garlic burns it will dominate the flavor of the sauce.
- Add brown sugar. Stir to distribute evenly amongst onion mixture. Let this cook for approximately one minute, then add the cider vinegar (be careful as it may splatter). When this comes to a light boil, allow to cook for 1-2 minutes. At this point, add the ketchup and water. Bring to a boil, reduce the heat to low, and allow to simmer lightly for approximately 1 hour, stirring regularly, until thickened.
- Add Worcestershire and Tony’s Original Creole Seasoning and stir. Adjust the seasoning to your taste with more Tony’s Original Creole Seasoning. This sauce, refrigerated, can be reserved for up to three weeks.
To Finish the Ribs:
- Preheat your grill on medium heat.
- Make the glaze by combining 3/4 cup of the liquid you reserved from the aluminum foil in which the ribs were cooked with 3/4 cup of the BBQ sauce.
- Place ribs on the hot grill, turning and then brushing with the glaze every 5 minutes. Cook 20-25 minutes until hot by the bone and nicely glazed.
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from our Cajun Country Cookbook
Tony Chachere’s Smoked Brisket
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