Cajun Ribs with Molasses Recipe

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serves: 4 as a main meal or 6 as part of a buffet
Prep: 10 min
Cooking: 30 min


  • 2kg (4½lb) free-range pork ribs
  • 454g tin black treacle
  • 4tbsp Cajun seasoning (we like Bart Spices, from supermarkets)
  • 4 garlic cloves
  • zest 2 lemons


  • Put the ribs in a freezer bag or non-metallic bowl with the treacle, Cajun seasoning, bashed garlic cloves and lemon zest. Leave to marinate for 30 minutes or up to 24 hours in the fridge.

  • Remove the ribs from the marinade, season and grill for 20 minutes on a hot barbecue, turning once until blackened and sticky. Start them in a hot spot then move to the edges to cook them through. You can also cook them in the oven at 220C, 200C fan, 425F, gas 7 for 30 minutes. Make sure you double-line your roasting tin with foil for easier washing up. You can finish them on the barbecue too. 

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