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Country Style Pork Ribs with Toasted Onions

I'm hoping this spicy recipe becomes a favorite of mine as well as a refreshing change from all the traditional ways of cooking country style pork ribs with bar-b-que sauces and endless marinades.

The simple fact is that I love to eat onions and I also love the smell of cooked onions. In fact,  I like them in every way, sauteed, fried, steamed, boiled ... you name it. I could eat onions at every meal. But strangely enough, I sometimes like the taste and aroma of toasted onions.

Were it not for the bitter taste which accompanies toasted onions, I truly believe it could become a great ingredient in a variety of prepared meals, like jambalaya and stews.

The French call toasted onions oignons grillé.

The onions are almost burnt. "Pert near, but not plumb" as my dear mother use to say. And, I know it's rather odd that I should explore the realm of extreme-flavors, like toasted onions, but someone had to do it. Besides, I'm an explorer at heart.

I think the thing which is the most unpopular with toasted onions, as I mentioned, is the accompanying bitter taste associated with overcooking (kinda like gumbo roux). That is why I am attempting to diminish or totally remove the bitterness without loosing the savory flavor of the toasted onions by adding just a tad of salt during the cooking process.

The ribs are slowly cooking as we speak. As I sit here typing in my bedroom office I must say that the aroma coming from my kitchen is awesome!

I placed the ribs in a casserole dish at 275 degrees F. for 2 hours. Glancing at the timer on the oven I see that only 37 minutes remain before they are done.

If this experiment is a success I will post a comment at the end of this post. If not, I will humbly acknowledge my failure and eventually remove this entry.

So, wish me luck! 


  • 5 country style pork ribs
  • 2 Tbs toasted onions (recipe forthcoming)
  • 1 measure of DIY Cajun Seasoning

I thoroughly mixed together the toasted onions and the Cajun seasoning then generously applied the rub on top of the ribs. That way if the rub imparts too much of a bitter taste all I have to do, like nearly burnt toast, is scrape off the top side without losing the entire entrée.

If you want to know the results of this experiment you may subscribe by clicking on the Subscribe button at the top left hand corner of this page, or bookmark our site for later viewing.

Catch you later. Ahheee!!

Jacques Gaspard
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1 comment:

  1. The "Burnt Onions Pork Ribs" were a great success. The savory flavor of the toasted onions came through without the bitterness. The gravy it produced would be fantastic with buttermilk mashed potatoes, a small green salad, and an ear of boiled corn.


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