Recipe by BW Morgan
I found this recipe years ago in a Better Homes and Gardens magazine. The crab and shrimp boil wasn't part of it but after a trip to New Orleans I threw some in the pot with the ribs and loved the result. The sauce is deceptively sweet and then the spice in the meat hits your taste buds. Yum. I've substituted other coffee liqours for the Kahula and other BBQ sauce for the Kraft and it always turned out well. It's such a simple recipe but so tasty.
- 2 -3 baby back rib racks
- cajun shrimp and crab boil seasoning
- 1⁄2 cup kraft garlic barbecue sauce
- 1⁄4 cup brown sugar
- 1⁄4 cup Kahlua
Directions See How It's Made
- Remove the thin membrane from the back of the ribs.
- Cut into sections of three or four ribs each.
- Add approximately 1/4 cup shrimp boil to a large pot of boiling water.
- Add the ribs.
- Lower heat and simmer for 45 minutes or till the ribs are tender.
- Mix the BBQ sauce, Kahlua and brown sugar.
- Once the ribs are tender remove from heat and drain.
- Immediately place in a shallow baking pan and brush with sauce.
- Bake at 300 turning and brushing the ribs every 10 minutes or so until they are completely covered and getting slighty crisp.
- This last step can also be done on the BBQ.