
Ultimate Steakhouse Salad
It’s steakhouse meets spice and it’s anything but light fare. This Ultimte Steakhouse Salad by @MyDiaryOfUs…
Get RecipeWatch the meat fall right off the bone with Mr. Foodtastic’s, of Cuisine Noir Magazine, ribs recipe! These ribs are filled with Tony’s flavor and topped with a tangy mop sauce, so break out the grill, smoker or preheat the oven and get cooking.
2 Racks of Baby Back Ribs or St. Louis-cut Spare Ribs (4-5 Pounds Total)
2 Tablespoons Fennel Seeds
2 Teaspoons Cumin Seeds
1 Tablespoon Coriander Seeds
1/2 Cup Brown Sugar
1/8 Cup Tony’s Original Creole Seasoning
1/8 Cup Tony’s Spice N’ Herbs Seasoning (BOLD Creole Seasoning can also be used)
3/4 Cup Tony’s Honey Bacon & BBQ Injectable Marinade
1 Cup Apple Cider Vinegar
1 Tablespoon Dry Rub
3 Tablespoons Butter, Melted
Preparing the Ribs:
Cook Low and Slow:
Cook in the Oven:
NOTES:
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
It’s steakhouse meets spice and it’s anything but light fare. This Ultimte Steakhouse Salad by @MyDiaryOfUs…
Get RecipeThese grilled seafood skewers by @Grillnation bring all the flavor of a backyard boil—with garlic king…
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