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4-pounds baby back or country style ribs

The Rub:

3 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

1 tablespoon brown sugar

The Glaze:

1, 8.5 ounce jar Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil and Italian Herbs

1/3 cup brown sugar

½ cup apple jelly

6 cloves garlic, peeled and chopped

1 teaspoon red pepper flakes

1 teaspoon corn starch

The Fried Rice:

1 large onion, chopped

8 cloves garlic, peeled and chopped

1 jalapeño, chopped

1 tablespoon ginger, minced

1, 3 ounce bag Bella Sun Luci Sun Dried Tomatoes Julienne-Cut

4 eggs

1 cup raw white long grain rice, cooked to package directions (2 ½ cups cooked)

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon soy sauce

2 tablespoons oyster sauce

2 cups pea pods, blanched in boiling water for 1 minute

2 cups bean sprouts

½ cup scallions, chopped

1 tablespoon cilantro, chopped for garnish



Remove the rack of ribs from the package and rinse quickly with cold water.  Pat dry with paper towels.  Place meaty side down on a rimmed baking sheet, lined with foil.

Combine the Cajun seasoning and brown sugar in a small bowl and whisk to combine.  Rub 1/3 of this mixture over the bottom of the rack.  Flip it over and coat the top of the ribs (meaty side) with the remaining rub and massage all over into the meat.  Cover tightly with foil and refrigerate for at least 3 hours or overnight.  Remove from the fridge 30 minutes before cooking.

Preheat oven to 325 degrees.

Bake the ribs, covered, for 1 ½ hours.

While the ribs are cooking, prepare the glaze.  Drain and reserve the majority of the oil from the jar of sun dried tomatoes.  Set the oil aside and place the tomatoes in the bowl of a food processor along with the remaining glaze ingredients.  Pulse several times until the ingredients are well combined but still have some texture.  Set aside.

When the ribs come out of the oven after 1 ½ hours let them rest and cool slightly for 10 minutes. Spread the sun dried tomato glaze evenly over the top of the ribs and place back in the oven, uncovered, for 30 minutes.

To make the fried rice, heat 3 tablespoons of the reserved sun dried tomato oil in a large deep skillet over medium high heat.  Sauté the onions, garlic, jalapeño, and ginger until soft and fragrant, about 3 minutes.  Add the bag of julienned sun dried tomatoes and cook, stirring, for 1 more minute.  Using your spatula, push everything to one side of the pan and crack the eggs into the empty side.  Scramble the eggs with a spatula until almost cooked through and then mix everything in the pan together and add rice, salt, and pepper.  Stir until all of the rice is coated.

Add the soy sauce, oyster sauce, pea pods, sprouts, and ¼ cup of the scallions to the rice and cook for 2 minutes tossing to coat and combine.

When the ribs are done cooking, remove from the oven and tent with foil.  Let them rest for 15-20 minutes.   Cut the ribs into 1-2 rib pieces between the joints.

Serve the ribs over the fried rice and garnish with the cilantro and remaining scallions.

Serves 6

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