Memphis Style Dry Ribs (in the oven or on the grill)
Tender, caramelized meat that clings to the bone and requires just a gentle tug to pull it off makes for the perfect spare rib. Mixing up an easy and flavorful dry rub for ribs makes them even more delicious.
Prep Time10 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs10 minutesmins
Course: Main Course
Cuisine: American
Servings: 5servings, recipe can easily be multiplied
Calories: 577kcal
Ingredients
1slab pork loin spare ribs, also called babyback ribsabout 4 pounds
5tablespoonslight brown sugar
4teaspoonssmoked paprika
1½teaspoonsblack pepper
1teaspoongranulated garlic or garlic powder
4teaspoonskosher salt
½teaspoonchili powder
¼teaspoononion powder
¼teaspoonground cumin
¼teaspoondried oregano
¼teaspoonrubbed sage
¼teaspoondried marjoram
¼teaspoondried parsley
¼teaspoonwhite pepper
1cupwhite vinegar
1cupwater
Instructions
Oven Instructions
Adjust the oven rack to the middle of the oven. Preheat the oven to 250°F. Stir together the sugar and all of the spices in a small bowl. Reserve ⅓ of the spice mixture in a separate bowl.
Place the ribs on a large baking tray, meat side down. Slide a knife just barely under the edge of the membrane at one end of the ribs and then use that loosened edge to pull the membrane off the ribs. (I find it easiest to grab the edge of the membrane with a paper towel and pull it off that way.)
Pat the ribs dry with a paper towel. Apply the rub generously to the front and back of the ribs (leaving the reserved amount for later use). Place the ribs meat side up on a large foil-lined baking sheet and cook for about 3 hours, until the ribs are tender.
Pour the vinegar and water into a shallow baking dish. Remove the cooked ribs from the oven and dip them into the vinegar water. Place the wet ribs onto a cutting board or a clean baking sheet and season immediately with a coating of the reserved dry rub. Cut the ribs apart between the bones.
Grilling Instructions
Preheat the grill to 250°F. If using wood or charcoal, situate the coals on one side of the grill only, leaving the other side open for indirect cooking heat. Stir together the sugar and all of the spices in a small bowl. Reserve ⅓ of the sugar/spice mixture in a separate bowl.
Place the ribs on a large baking tray, meat side down. Slide a knife just barely under the edge of the membrane at one end of the ribs and then use that loosened edge to pull the membrane off the ribs. (I find it easiest to grab the edge of the membrane with a paper towel and pull it off that way.)
Pat the ribs dry with a paper towel. Apply the rub generously to the front and back of the ribs (leaving the reserved amount for later use). Place the ribs meat side up on the grill and cook with indirect heat, for 3 - 3½ hours, until the ribs are tender.
Pour the vinegar and water into a shallow baking dish. Remove the cooked ribs from the oven and dip them into the vinegar water. Place the wet ribs onto a cutting board or a clean baking sheet and season immediately with a coating of the reserved dry rub. Cut the ribs apart between the bones.
Notes
The recipe as written will provide enough seasoning for about 4 pounds of loin back ribs. This recipe can easily be doubled (as pictured) for two racks of ribs.This recipe will also work well with St Louis style ribs as well. The cooking time will need to be adjusted slightly longer for the thicker ribs.