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.
Foto: Barefeet In The Kitchen
Ingredients
- 1 slab pork loin spare ribs, also called babyback ribs (about 4 pounds)
- 5 tablespoons light brown sugar
- 4 teaspoons smoked paprika
- 1½ teaspoons black pepper
- 1 teaspoon granulated garlic or garlic powder
- 4 teaspoons kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon rubbed sage
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried parsley
- ¼ teaspoon white pepper
- 1 cup white vinegar
- 1 cup water
Steps
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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.
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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.)
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (31% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| slab pork loin spare ribs | 1 | - | - |
| light brown sugar | 5 tablespoons | - | - |
| smoked paprika | 4 teaspoons | Rp 40.000/kg | Rp 16.000 |
| black pepper | 1.5 teaspoons | - | - |
| granulated garlic or garlic powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| kosher salt | 4 teaspoons | - | - |
| chili powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| onion powder | 0.25 teaspoon | Rp 8.000/100g | Rp 100 |
| ground cumin | 0.25 teaspoon | Rp 70.000/kg | Rp 88 |
| dried oregano | 0.25 teaspoon | - | - |
| rubbed sage | 0.25 teaspoon | - | - |
| dried marjoram | 0.25 teaspoon | - | - |
| dried parsley | 0.25 teaspoon | - | - |
| white pepper | 0.25 teaspoon | - | - |
| white vinegar | 1 cup | - | - |
| water | 1 cup | - | - |
*Estimated market prices, may vary by region
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