If there’s one thing I love more than receiving mail, it’s receiving mail with delicious treats enclosed. Recently, I was sent a selection of fragrant spices from The Spice People, which just about made my week. We received packets of The Spice People’s Celery Salt Seasoning, New Orleans Cajunspice and Gyros Seasoning.
We’ve tried all three and can confirm that they are all equally delicious.
We used the Gyros seasoning to make Greek-inspired chicken skewers, marinated and then grilled on the barbecue. These chicken skewers were smokey, flavoursome and scrumptious. To top it all off, we ate them with homemade chips, salad, pita bread and hummus – a sort-of pita plate you might find in one of the Greek street food joints that seem to be popping up all over Sydney lately.
The Celery Salt Seasoning is a new pantry staple for us. It is so tasty on potatoes and especially delicious on steak. I can’t recommend it more highly.
With the New Orleans Cajunspice, Boyfriend made the most delicious slow cooked pork ribs.
Here’s his recipe:
CAJUN SPICED RIBS
1 x packet of The Spice People New Orleans Cajun spice
2 x racks of baby back (American style) pork ribs (about 2kgs)
1 x jar of rib sauce (we used Bone Suckin’ Sauce)
Juice of 4 oranges
4 cups of stock or beer if you don’t have stock. Any kind of stock will do, while beer imparts a hoppy, malty flavour on the ribs and works well with pork.
- Preheat your oven/bbq to 150 degrees.
- Remove the silvery membrane from the back of the ribs. This video is a good how-to.
- Pat ribs dry with paper towel, then place in a deep roasting pan/dish. Rub them all over with the New Orleans Cajunspice, ensuring the mix covers the top and bottom of the ribs. Season the ribs with a bit of extra salt.
- Pour half the stock/beer into the bottom of the roasting tin then cover the dish tightly with foil ensuring there are no gaps.
- Place your ribs in the preheated oven/bbq, then let them cook for 2 ½ – 3 hours, checking the liquid occasionally to ensure it hasn’t evaporated. If it has top up the liquid in the pan.
- After 3 hours take the foil off the ribs, and place them back in the oven/barbecue.
- Combine the rib sauce with the juice of the 4 oranges.
- When the ribs have been cooking uncovered for an hour, pour the remaining beer/stock in the bottom of the pan (the liquid should have evaporated by now), then start basting the ribs with the rib sauce mixture.
- Baste the ribs every 20 mins for another hour.
- By now the ribs have been cooking for about 5 hours and the liquid in the bottom of the pan should have evaporated (don’t worry if the bottom of the pan is black). Take the ribs off the heat and set aside.
- Crank up the grill setting in your oven to 200 degrees, or turn the heat up on your bbq so the grill is hot.
- If using an oven, place the ribs under the hot grill for half an hour, basting with the sauce every 5 minutes. Turn the ribs over during this process basting the bottom of the ribs also.
- If using the bbq, very carefully remove the ribs from the roasting tin (they will be falling apart) and place the ribs directly on the grill, basting and turning every 5 minutes for 20 minutes.
- Very carefully remove the ribs from the roasting tin/bbq on to a chopping board.
- Slice down each rib, then arrange on a preheated serving plate. If you have any remaining sauce you can pour it over the ribs.
Mm-mmm! These ribs were finger-licking good and the friends who
demolished helped us eat them will certainly attest to that.
Would we use The Spice People spices again? Most definitely.
With thanks and gratitude the the lovely Ashleigh from all you do is eat
Product review by All you do is eat
no payment was made to any one for this review.