The article presents a heartfelt tribute to the author's father, Peter Workman, who had a deep love for ribs. It shares a detailed recipe for Cajun Pork Spareribs, a dish that encapsulates the father's taste preference. The cooking process includes marinating the ribs with a special Cajun rub, slow-baking, and optionally finishing them on the grill or under the broiler. The author suggests serving the ribs with traditional sides like Cajun dirty rice and coleslaw, creating a nostalgic and flavor-rich Father's Day meal that honors his memory.
If given a choice between a Michelin-starred restaurant and a pile of sticky, saucy ribs, the man would have picked ribs every time.
These St. Louis-style spareribs are marinated overnight with a Cajun rub, baked low and slow, then basted with barbecue sauce.
Collection
[
|
...
]