Blackened Pork Ribs Recipes

BLACKENED SEASONING MIX

Steps:

• Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.

BLACKENED PORK FILLETS

Steps:

• To make marinade, crush up the cumin, fennel seeds and cloves in a mortar and pestle.
• Mix with the rest of the marinade ingredients.
• I usually use chipotle powder instead of the paprika, up to you.
• Season filets with salt and pepper, and toss them in most of the marinade until completely coated.
• Marinate for 12 hours, or at least one hour.
• Lay the four filets side by side, and skewer them all together with 1 inch in between each of them.
• Put them on a hot grill, or under a hot broiler for 15 to 20 minutes, turning often, and brushing liberally with the remaining marinade until you have a sticky blackened glaze.
• When done, let rest five minutes then slice the meat between the skewers.
• Great with salad, spiced beans, corn on the cob.
• and cold beer.

BLACKENED CAJUN RIBS

Steps:

• Place ribs in a pan of boiling water. Simmer, covered 45 minutes and drain.
• Combine seasonings in a bowl and sprinkle on both sides of warm ribs, rubbing in slightly.
• Preheat oven to 350°F.
• Place ribs in a shallow baking pan and bake single layer 45 minutes, until tender and nicely browned.

BLACKENED PRIME RIB

Steps:

• In a medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt, and soy sauce. In a separate small bowl, mix together 1/2 cup chili powder and blackened seasoning. Set aside.
• Cut ribs from roast, and place in a roasting pan. They will act as a roasting rack. Rub the meat all over with the soy sauce mixture. Then rub and coat with the Cajun seasoning mixture. Let marinate for at least one hour or wrap in plastic, and chill overnight.
• Preheat the oven to 500 degrees F (260 degrees C).
• Remove any plastic from roast, and place pan into the preheated oven. Roast uncovered for 15 minutes in the preheated oven. Pour water into the pan to produce moist heat. Reduce oven temperature to 300 degrees F (150 degrees C), and continue roasting for 1 hour and 10 minutes, or until the internal temperature is at least 130-140 degrees F/55-60 degrees C) for medium rare, or (145-155 degrees F/63-68 degrees C) for medium . Let the roast stand for 30 minutes before carving to let the juices return to the center.