Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with free Cajun recipes.

Click here to download the free cookbook as well as the previous editions with Recipes for Lent, Global Cuisine and Holiday Recipes.


1 slab pork ribs

4 Tbsp. Creole seasoning

1 / 2 cup Coke

1 / 2 cup beef stock

3 tablespoon Creole mustard

4 tablespoon brown sugar, packed

1 cup tomato sauce

1 tablespoon Worcestershire sauce


Cut ribs into 2 bone sections, and season with Creole seasoning. Refrigerate for 4 hours or more.

Combine the Coke Cola and stock in the pressure cooker. Place the steamer insert inside the cooker. Place seasoned ribs on the steamer insert.

Carefully following the manufacturer’s directions, lock the lid in place and bring the cooker to high pressure.

Maintain the pressure for 20 minutes for tender ribs and up to 30 minutes to achieve “fall of the bone” doneness.

Turn cooker to off position. Let pressure fall before unlocking lid. Remove the ribs using tongs and transfer to a lined platter. As the liquid in the cooker cools the fat will rise. Skim fat off and discard.

Preheat oven on broiler setting.

Transfer the liquid to a sauce pan, bring to a boil and reduce by 1 / 3. Add mustard, brown sugar, tomato sauce and Worcestershire. Simmer for 5 minutes or until sauce is a thick.

Baste ribs with thickened sauce and place in oven for four minutes or until sauce is bubbling.

Remove from oven, turn ribs, based and return to oven for another four minutes or until sauce is bubbling.

Remove and serve.