5 or 6 pounds pork ribs
Salt and pepper, to taste
Tony Chachere's seasoning, to taste
1 bottle Hunt's Extra Thick Barbecue Sauce
1 bottle Hunt's Honey Barbecue Sauce
1 bottle Hunt's Brown Sugar Barbecue Sauce

Preheat oven to 225F. Cut ribs into 1-bone slices. Put all ribs in large pot, cover with water, cook on high until boiling. Remove from stove. Place ribs in aluminum foil lined 8 x 12 inch or larger shallow baking pan, ensuring there is enough aluminum foil to tightly seal ribs.

Sprinkle Tony Chachere's and salt and pepper over ribs generously. Seal the ribs in foil, place in oven for 6 hours. Two hours prior to serving, take ribs out, open foil, pour all three barbecue sauces on ribs and seal foil again. Cook an additional 2 hours.

Serves 7.

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Cajun Country -- New Iberia, Louisiana