The Sweet and Savory Sisters!



Big Daddy Rick’s Baby Back Ribs

ribs3 Suzette- Rick is my husband and he and his family have been in the BBQ business for 35 years. Sure as a cat has climbing gear, this recipe is jam up and jelly tight. It is very simple yet mouth watering delicious. You will not want to wear you Sunday best when it comes to eating these ribs.

Big Daddy Rick’s Baby Back Ribs

Just a couple of ingredients for this one-
1 full rack baby back ribs, skin removed
Cajun seasoning

What you need to do-
It is important to skin and trim your ribs before cooking them. So I am going to tell you how to do it. Get your ribs out and turn them over so that the curve side is up and the meaty side is down. You will notice that there is a silvery membrane connected to the ribs. You are going to want to take this off. So, what you do is take a knife and pry under the membrane until you have enough room for your finger to fit inside. Then slowly pull it off. It may come off all together in one piece or you may have to take it off in pieces. Now it’s time to trim some of the fat off of the ribs. To do this take you a sharp filleting knife and cut and scrape the excess fat off of the slab. You can always ask your butcher to do this for you if you don’t want to do it. Place your slab of ribs on some heavy duty aluminum foil and not the el-cheapo kind. You want the shiny side down. Why you say, because my husband said so and he should know because he makes the best damn baby back ribs this side of the Mason Dixie Line. Generously season both sides of the slab with Cajun seasoning. Rub your meat making sure that the seasoning penetrates into the meat. Wrap foil tightly around meat and pop in the fridge for several hours so all of that seasoning can infiltrate into the meat (best to let it sit overnight). Take the ribs out of the fridge about 30 minutes before you are ready to put in the oven. Heat your oven to 300 degrees. Place your ribs, with foil still on, on top of baking sheet. Cook for 1½ hours. Remove ribs from foil and baste ribs with sauce. Place on a hot grill to crisp up the ends. Baste ribs with BBQ sauce on both sides while on the grill.

BBQ Sauce

Round up-
2 cups ketchup
¼ cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons oil
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Cajun seasoning

Make it-
This is easy to make. Put all of the ingredients in a medium size sauce pot and cook over low heat for 1 hour. Cool before refrigerating.

Braised Short Ribs

Our Braised Short Ribs are so delicious, full of flavor. It makes such a succulent meal. These ribs are the kind of food that will have you licking your lips in anticipation.


  • 3 ½ pounds of short ribs, bone in
  • ½ cup of all purpose flour
  • 1 tablespoon of Slap Ya Mama seasoning (Cajun Seasoning)  
    • Salt and freshly ground pepper
    • 1/4 cup of vegetable oil
    • 1 yellow onion, peeled and sliced
  • 2 cups of baby carrots
  • 2 tablespoons of tomato paste
  • 6 cloves of garlic, chopped
  • 2 cups of beef stock
  • 2 bay leaves
  • 3 sprigs of thyme


Preheat oven to 350°F

 Season ribs to taste with the Slap Ya Mama, salt and pepper

 Heat oil in a large, heavy bottomed ovenproof pan over medium high heat

Dredge ribs in flour, shaking excess flour off

 Add ribs and brown on all sides

 Work in batches if you need to so that the ribs don’t get crowded (this will help with browning).

 Transfer ribs to a plate  

Add the onions and carrots to the pan and sauté, stirring often, until lightly browned, about 8 minutes

Add tomato paste and cook, stirring constantly for about 3 minutes

Add Garlic and cook for about 1 minute

Remove vegetables, set aside

Increase the heat to medium high heat 

 Then add the beef stock to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan

 Reduce liquid until thick and slightly syrupy, about 15 minutes.

 Return the ribs to the pan; add enough water or more beef stock to cover the ribs

Add thyme and bay leaf

 Bring to a boil, cover with foil, and place in the oven

 Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours

 During the last 1/2 hour of cooking, add back in the vegetables

Skim grease off the top before serving.  Serve over a bed of rice. 

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