700gram rack of back ribs
½ medium onion
1 tbs whole peppercorns
½ tbs dried chilli flakes
3 cloves garlic, smashed
½ cup barbecue sauce
1 tbs Cajun spice
1 tbs fresh ground black pepper
½ tsp salt
Place first five ingredients in a large pot; rack may need to be divided in half in order to fit into the pot. Cover with water. Place over medium heat and bring up to a simmer. Continue to simmer for about 1 ½ hours, until meat is “loose” and nearly falling off the bones. (This step ensures the ribs are fall-off-the-bone tender. It can be done a day ahead. Just allow the ribs to cool, then cover and refrigerate until ready to finish).
Preheat oven to 350F. Slice ribs apart between each bone. In a large bowl, using your hands (disposable gloves are handy), toss ribs together with sauce, thoroughly rubbing it into the meat. Toss together with seasonings. Place ribs in a covered baking dish and put into oven. Immediately reduce heat to 300F. Bake for approximately 1 hour, until meat pulls easily away from the bone.
Notes: If using a spicy, bold barbecue sauce such as Bull’s Eye Hot Southern Cajun, the recipe’s Cajun spice, pepper and salt are redundant and can be omitted. When purchasing rib rack, ask the butcher to remove the tough membrane on the underside of the meat, or plan to do it at home. It peels away quite easily.