Serves:
Ingredients:
2 tablespoons Cajun seasoning (see recipe)
2 pints fresh blueberries washed and picked through for stems
1 pint Jack Carr’s Barbecue Sauce (see recipe)
½ cup freshly squeezed orange juice
For Cajun seasoning:
2 tablespoons chili powder
2 tablespoons paprika
1-tablespoon ground coriander
1-tablespoon garlic powder
1-tablespoon salt
2 teaspoons ground cumin
1-teaspoon cayenne pepper
1 teaspoon crushed red pepper
1-teaspoon black pepper
1 teaspoon dried oregano
For Jack Carr’s Barbecue Sauce:
1 cup chopped onions
3 tablespoons vegetable oil
2 cups ketchup
1 cup chili sauce
1 cup Worcestershire sauce
2 cups apple cider vinegar
2 cups light brown sugar
¼ cup freshly squeezed lemon juice
2 teaspoons dry mustard
4 cloves fresh garlic – chopped
Cayenne pepper to taste
Salt to taste
Red pepper flakes to taste
Directions:
Allow to come to room temperature for ½ hour.
Prepare the sauce; In a food processor or blender combine the blueberries and orange juice. Process until smooth. Add the barbecue sauce
and process again until fully mixed. Refrigerate until needed. This makes about 5 cups of sauce. Reserve about 2-1/2 cups for use here. Freeze leftover
sauce for up to 3 months or refrigerate for up to 1 week.
Ribs:Preheat the oven to 300 degrees.
Rub the ribs with the Cajun seasoning. Place them in large roasting pan and cover them with foil. Roast the ribs for about 2 ½ hours. They will be very
tender.
Stir the BBQ sauce well, baste both sides of the ribs with a liberal amount of sauce. Cover and cook for about 20 – 30 minutes. Cut the ribs into thirds
and serve.
For Cajun seasoning:
Combine all ingredients thoroughly and store in an airtight jar.
Yield: 1/2 cup
For Jack Carr’s Barbecue Sauce:
In a large pot, sauté the onions in the vegetable oil until golden brown.
Add in remaining ingredients and bring to a boil over medium high heat. Reduce heat to medium low and cook for about 1 hour, stirring occasionally. Adjust seasoning, cool and store in glass jar in refrigerator.
This sauce will keep for months and it also freezes well.
1 batch will yield 4 pints
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