I had planned to serve barbecue for dinner on Saturday all week and even bought ribs specifically for the meal. With rain and thunderstorms in the forecast for Saturday, my husband and I did not want to risk being caught in the rain while barbecuing the ribs. These oven baked ribs were the perfect solution to having tasty barbecue on a rainy day without risking the rain. This was served with gluten free baked macaroni and cheese and corn on the cob using fresh corn. Barbecue does not get much better than this. That is unless you cook barbecue outside on the grill.
Baked Cajun Barbecue Boneless Ribs – Serves 4 to 8 people
- 1 1/2 to 2 pounds boneless country-style ribs
- 1/2 Tablespoon of Cajun seasoning
- 1/2 Tablespoon of dark brown sugar, packed
- 1/8 teaspoon of cayenne pepper
- 1/8 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 cup barbecue sauce (Be sure to check the label carefully, some brands contain gluten.)
- Additional barbecue sauce for serving with the ribs
- Cooking spray and/or Aluminum foil
- Wash ribs and pat dry. If ribs did not come cut into thick strips, slice ribs lengthwise into 12 to 18 pieces.
- Mix Cajun seasoning, dark brown sugar, cayenne pepper, black pepper, garlic powder and onion powder together in a small bowl.
- Rub seasoning mixture over both sides of the ribs.
- Line a large cookie sheet with aluminum foil or spray the pan generously with cooking spray.
- Arrange ribs evenly on the aluminum foil lined pan.
- Cover ribs with another piece of aluminum foil.
- Bake ribs at 325° for 1 hour and 15 minutes, or until very tender.
- Remove the top piece of foil and brush the top side of the ribs with barbecue sauce.
- Use tongs to move the ribs and flip the ribs so that the sauce covered side is touching the foil lined pan.
- Brush the uncovered side with remaining barbecue sauce.
- Bake uncovered for about 15 minutes longer.
- Serve Ribs with additional barbecue sauce and enjoy.