Original Creole Seasoning 
Spice N' Herbs Seasoning 
Honey Bacon & BBQ Marinade 
BOLD Creole Seasoning 
Cajun Chicken Caesar Salad
The traditional Caesar salad gets a Cajun upgrade! Salt & Lavender says this zesty Cajun Chicken…
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.
Shop Tony's Flavors In This Recipe
Kitchen Tip : Tony's Memphis BBQ Ribs
Ingredients
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2 Racks of Baby Back Ribs or St. Louis-cut Spare Ribs (4-5 Pounds Total)
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2 Tablespoons Fennel Seeds
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2 Teaspoons Cumin Seeds
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1 Tablespoon Coriander Seeds
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1/2 Cup Brown Sugar
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1/8 Cup Tony’s Original Creole Seasoning
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1/8 Cup Tony’s Spice N’ Herbs Seasoning (BOLD Creole Seasoning can also be used)
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3/4 Cup Tony’s Honey Bacon & BBQ Injectable Marinade
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1 Cup Apple Cider Vinegar
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1 Tablespoon Dry Rub
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3 Tablespoons Butter, Melted
- Clear
Directions
Preparing the Ribs:
- Toast the fennel, coriander and cumin seeds in a sauté pan until fragrant and oils have been released. Grind in a spice grinder until turned into powder.
- In a small bowl, whisk together the toasted/ground spices and add the remaining ingredients for the dry rub (brown sugar, Tony’s Original Creole Seasoning, Tony’s Spice N’ Herbs Seasoning and Tony’s Honey Bacon & BBQ Injectable Marinade). Set aside. Whisk together the mop sauce ingredients (apple cider vinegar, dry rub and melted butter). Set aside.
- Peel the membrane off the back of the ribs. Inject each of the ribs with Tony’s injectable marinade. Apply 3/4 of the dry rub all over both sides of the ribs. Reserve 1/4 for the rub to be applied before slicing.
- Let sit for 30 minutes minimum (or 8 hours, covered and refrigerated overnight).
Cook Low and Slow:
- Preheat gas grill or smoker to 225°F. Add smoker chips per manufacturer’s instructions if using. Set up the grill for indirect grilling.
- Place the racks bone side down on the grill and close the lid. Let the ribs cook for about 4-5 hours for baby back and 5-6 hours for spare ribs, brushing with mop sauce every 15 minutes.
- Brush once more with mop sauce and remove from grill and sprinkle with one more round of the dry rub. Let rest for 5 minutes. Slice and serve immediately.
Cook in the Oven:
- Preheat oven to 300°F.
- Place the ribs bone side down on top of a wire rack sit in an aluminum foil-lined baking tray and bake for 3-3.5 hours for spare ribs and 2-2.5 hours for baby back ribs. Halfway through, cover ribs with aluminum foil to protect them from drying out.
- In the last hour of baking, baste the top of each rack with mom sauce every 15 minutes. At this point, they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 145°F. Sprinkle with one more round of the dry rub. Let rest 5 minutes. Slice and serve immediately.
NOTES:
- For a sweeter mop sauce, substitute apple juice for the apple cider vinegar.
- For gas grill, set up 2 zones, 1 lit and the other used to place the meat for indirect heat.
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