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  • 6 lbs. beef ribs
  • Rub: 2 tsp. white pepper
  • 1 tsp. black pepper
  • 4 tsp. cayenne pepper
  • 4 tsp. cajun seasoning
  • 2 tsp. garlic powder
  • 3 tsp. onion powder
  • 1 tsp. red pepper flakes
  • 4 tsp. your favorite hot sauce
  • 1/4 cup brown sugar
  • 8 tbsp. Salt
  • Sauce: 4 tbsp. butter
  • 1/2 cup yellow or white onion, finely chopped
  • 1 garlic clove
  • 2 cups catsup
  • 1/2 cup hoi son sauce
  • 2 tbsp. mustard
  • 1/4 cup sugar
  • 2 tsp. salt
  • Source Customer Submission


Directions: Day One: Gently massage spice rub into ribs and place in sealed large plastic bag. Refrigerate 8 hours or overnight. Day Two: Sauce Preparation Extract 8 Tablespoons of juice from plastic bag with the rubbed ribs. Add butter, onions, and garlic into a 10” sauté pan. Cook until onions are translucent. Add catsup, hoi son, mustard, sugar, and salt. Simmer for one hour. Place in covered container and refrigerate overnight. Day Two: Slow Cook Ribs Place ribs into two shallow 10” X 15” baking pans and bake uncovered in a 325 degree oven for one hour, turning once. Rest for ½ hour after baking and wrap in foil. Refrigerate overnight. Day Three: Grand Finale Preheat grill to medium-low heat. Place ribs on grill and warm through, basting frequently until warm, glossy, and crispy. Pass the napkins and iced tea. Enjoy!