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Featuring
Servings
Makes 2 racks
Ingredients
3 tablespoons + 2 teaspoons Chef Paul Prudhomme’s Blackened Redfish Magic®, in all
¼ cup + 2 tablespoons dark brown sugar, in all
2 racks baby back ribs
½ cup ketchup
1 ounce cane syrup (or honey)
1 tablespoon apple cider vinegar
2 teaspoons smoked paprika
¼ cup + 2 tablespoons dark brown sugar, in all
2 racks baby back ribs
½ cup ketchup
1 ounce cane syrup (or honey)
1 tablespoon apple cider vinegar
2 teaspoons smoked paprika
How To Prepare
Mix 3 tablespoons of the Blackened Redfish Magic® with 2 tablespoons of dark brown sugar and season the racks of ribs. Wrap tightly in plastic wrap and refrigerate for at least 2 and up to 24 hours.
Preheat oven to 300°F. In a small bowl, combine the remaining seasoning and dark brown sugar, ketchup, cane syrup (or honey), apple cider vinegar, and smoked paprika. Whisk until well combined and set aside. Unwrap the ribs and place on a rack on a baking sheet. Place pan in oven and cook for one hour. After one hour, brush reserved sauce on each rack of ribs, and continue every 20 minutes for one hour. Once the ribs have cooked for a total of 2 hours, increase oven temperature to 425°F and cook for another 10-15 minutes; until the ribs are getting dark in a couple spots. Remove pan from oven and let cool for at least 10 minutes. Cut ribs and serve.
Preheat oven to 300°F. In a small bowl, combine the remaining seasoning and dark brown sugar, ketchup, cane syrup (or honey), apple cider vinegar, and smoked paprika. Whisk until well combined and set aside. Unwrap the ribs and place on a rack on a baking sheet. Place pan in oven and cook for one hour. After one hour, brush reserved sauce on each rack of ribs, and continue every 20 minutes for one hour. Once the ribs have cooked for a total of 2 hours, increase oven temperature to 425°F and cook for another 10-15 minutes; until the ribs are getting dark in a couple spots. Remove pan from oven and let cool for at least 10 minutes. Cut ribs and serve.
