Memphis Style Dry Ribs In The Oven Or On The Grill Recipes

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MEMPHIS-STYLE BARBECUE RIBS



Memphis-Style Barbecue Ribs image

Summertime is the season of barbecue... so it's time to learn how to make a barbecue classic. Even though ribs take time, they're well worth the effort, and these Memphis-Style Barbecue Ribs are PERFECT for any summer get-together. Seasoned with homemade barbecue dry rub, these ribs cook low and slow for hours. Finish this nod to the Memphis dry rib on the grill or in the broiler, and serve with traditional barbecue sides to complete the feast!

Provided by Erin Parker, The Speckled Palate

Categories     Entrees

Time 7h10m

Number Of Ingredients 3

10 lbs. baby back ribs (about 4-5 racks, depending on size)
10 tablespoons Memphis-style barbecue dry rub
1 ½ cups Barbecue Sauce

Steps:

  • Preheat oven to 275°F. Line a roasting pan or a baking sheet with aluminum foil, and set aside. (This may require more than one pan if you're making a lot of ribs.)
  • Rinse ribs and pat dry with paper towels, and remove any silver skin from the backs. (You should be able to remove this with your fingers.)
  • If you want, trim the ribs into 4-5 rib sections.
  • Season the ribs liberally with Memphis-style barbecue rub. You'll use about 1 tablespoon per pound.
  • Arrange the ribs on the roasting pan or prepared baking sheet(s), and cover with aluminum foil. Transfer to the preheated oven, and bake for 5 hours.
  • Once the ribs have baked for 5 hours, remove from the oven. Brush the ribs with ¾ cup barbecue sauce, then sprinkle with additional barbecue rub.
  • Transfer the pan(s) back into the oven, and cook uncovered for an additional 2 hours or until the ribs are tender. The meat will start pulling off the bones, and once it does, you'll know your ribs are almost ready!
  • When the second bake is done, remove from the oven.
  • Preheat the grill to 350°-400°F.
  • Turn off the burners on the side where the ribs will be finished, as the barbecue sauce will cause them to catch fire.
  • Baste the ribs with an additional ¾ cup of the barbecue sauce, and grill until sticky sweet and darkened. (About 10-15 minutes.)
  • Sprinkle with additional barbecue rub to finish, and enjoy!
  • Preheat the oven's broiler.
  • While the broiler is heating up, brush the ribs with an additional ¾ cup of the barbecue sauce.
  • When the broiler is screaming hot, transfer the ribs back into the oven, and broil for 8 minutes, or until the tops of the ribs are browned and sticky.
  • Remove from the oven, sprinkle with additional barbecue rub to finish, and enjoy!

Nutrition Facts : Calories 943 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 335 milligrams cholesterol, Protein 88 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 727 milligrams sodium, Sugar 14 grams sugar

MEMPHIS STYLE DRY RIBS (IN THE OVEN OR ON THE GRILL)



Memphis Style Dry Ribs (in the oven or on the grill) image

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.

Provided by Mary Younkin

Categories     Main Course

Time 3h10m

Number Of Ingredients 16

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:

  • 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.
  • 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.

Nutrition Facts : Calories 577 kcal, Carbohydrate 14 g, Protein 44 g, Fat 38 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 158 mg, Sodium 2071 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 22 g, ServingSize 1 serving

MEMPHIS DRY-RUBBED BACK RIBS



Memphis Dry-Rubbed Back Ribs image

When you go to the barbecue joints in Memphis, you can typically get your ribs wet or dry, the difference being that the wet ribs will be finished with a pretty heavy slather of a tomato-based, fairly sweet barbecue sauce, while the dry ribs will be finished with an additional dusting of the house barbecue rub. I happen to like the dry-rubbed version better, but there's usually a bottle of sauce on the table so I can add a little if I want. The most famous of all the dry rib joints in Memphis is The Rendezvous and I really like their ribs. They use loin baby back ribs and they cook them over charcoal until done, then they finish them with another layer of their delicious dry rub. I hope you like my version. These would go very well served with white beans and cornbread.

Provided by Food Network

Yield 4 servings

Number Of Ingredients 14

2 slabs pork loin baby back ribs, about 2 1/4 pounds each
Rib Rub #99 as needed, recipe follows
3/4 cup Sugar In The Raw
1/2 cup salt
1/4 cup paprika
2 tablespoons finely ground black pepper
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dry mustard
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice

Steps:

  • At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate.
  • Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty-side up. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill. Transfer the ribs to a platter.
  • Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs. Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender. Transfer the foil packets to a platter. Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate. Sprinkle lightly with additional Rib Rub #99. Cook for 5 minutes. Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes. Flip one last time and cook for 5 minutes more. Remove the ribs to a platter. Serve 1/2 slab to each guest.
  • Combine all ingredients, mix well, and store in an airtight container.

MEMPHIS-STYLE RIBS



Memphis-Style Ribs image

Provided by Food Network

Categories     main-dish

Time 22h30m

Yield 6 servings

Number Of Ingredients 28

6 pounds spare ribs
1 3/4 cups cider vinegar
1 3/4 cups apple cider
4 cloves garlic, peeled and minced
2 bay leaves
3 tablespoons Louisiana-style hot pepper sauce
1 tablespoon salt
3/4 cup BBQ Rub, recipe follows
3 cups wood chips
Vinegar Sauce, recipe follows, optional
Excerpted from "Al Roker's Big bad Book of Barbeque" Scribners 2002. Copyright 2002
6 tablespoons packed light brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons coarse salt, such as kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon cayenne pepper
2 cups cider vinegar
1/4 cup ketchup
2 tablespoons packed dark brown sugar
1 tablespoon salt
1 tablespoon Louisiana-style hot sauce
2 teaspoons freshly ground black pepper
1 teaspoon chili powder

Steps:

  • Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient - removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.
  • In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.
  • Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.
  • Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.
  • Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.
  • Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips.
  • Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips--and, if using charcoal, more coals--as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.
  • If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.
  • Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.
  • Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months.
  • Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs.
  • In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.
  • Yield: about 2 1/2 cups

OVEN BAKED MEMPHIS STYLE RIBS



Oven Baked Memphis Style Ribs image

Make and share this Oven Baked Memphis Style Ribs recipe from Food.com.

Provided by tonymartin815

Categories     Pork

Time 4h40m

Yield 12 ribs, 4 serving(s)

Number Of Ingredients 4

12 pork spareribs
8 tablespoons pork dry rub seasonings (I used Bad Byron's Butt Rub)
2 cups apple cider vinegar
1 tablespoon yellow mustard

Steps:

  • First, we start by preheating the oven to 250 degrees Fahrenheit. Meanwhile, take the spare ribs and wash them thoroughly. Run them under cold water and hand rub both sides.
  • Remove the thin flap of meat on the back side; the piece that emulates flank steak. After, remove the thin, transparent film also located on the backside of the ribs. THIS IS VERY IMPORTANT! (If you dont, your ribs will be tough and bitter).
  • Rub a small amount (1 cup total) of apple vinegar over both sides of the ribs. The vinegar draw the pork blood from the meat, and also acts as a tenderizer; and adds flavor.
  • Sprinkle 3 table spoons of rub seasoning on the front, three on the back, and take about 2-3 minutes to rub it into, and spread thoroughly, on each side.
  • Place ribs in a baking pan and cover with foil.
  • Place ribs on a rack positioned in the middle of the oven.
  • To create the mop, take 1 table spoon of your rub, add 1 cup of apple vinegar, and one table spoon yellow mustard. Mix together well.
  • After 2 hours of cooking, remove the ribs and drain the juices from the pan. Apply mop mixture lightly to the meaty side of the ribs using a soaked paper towel, etc. When finished, recover with foil, place back in oven on middle rack, reset timer for another 2 hours.
  • Once the second duration of 2 hours has finished, remove foil, remove ribs and drain the excess juice. Re apply mop lightly. return to over WITHOUT foil covering it. Switch oven to BROIL- High mode and broil for 10-15 minutes (or until you find the outer side crispy enough).
  • remove from oven, sprinkle remaining table spoon of rub spices over front and back of ribs, and let sit uncovered for approximately 10 minutes.
  • Enjoy.

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