Ingredients
- 4 pound pork spareribs
- 4 teaspoon salt-free cajun seasoning
- 4 ear corn
Preparation
Baking Directions:
Preparation: Husk corn and remove silk.
Break or cut each ear in half crosswise.
Preheat oven to 350°F.
Lightly oil large roasting pan.
Season ribs all over with the Cajun seasoning and 2 teaspoons salt.
Arrange ribs, overlapping as needed, in pan.
Roast for 1 hour.
Turn ribs and roast for 30 minutes more.
Remove pan from oven.
Place corn around ribs, rolling ears to coat in juices.
Roast until ribs and corn are tender, about 30 minutes more.
Transfer ribs to carving board and let stand 5 minutes.
Cut into individual ribs and serve with corn.
Variations: Substitute baby back ribs for the spareribs, adjusting the cooking time.
Roast the baby back ribs for 1 hour, then add the corn to make a total cooking time of 1 1/2 hours.
Simple tip: Cajun seasoning should be a mix of herbs and spices without any salt.
Watch out for Creole seasoning, which is usually mostly salt with a bit of other seasonings.
If you want to make your own Cajun seasoning, mix 2 tablespoons sweet paprika, 1 tablespoon each dried basil and thyme, 1 teaspoon each garlic powder and onion powder, 1/2 teaspoon freshly ground pepper, and 1/4 teaspoon ground hot red (cayenne) pepper.
Dress it up: Use your favorite barbecue sauce on the ribs, if you like.
During the 30 minutes of roasting, brush or slather the sauce on the ribs.
Roast the ribs for 15 minutes, then turn the slab and brush the sauce on the other side.
Roast for 15 minutes more.
