Memphis Ribs

Published: May 9, 2011

Yields:

Cal/Serv:

555

A classic country-style favorite, Memphis ribs skip the sauce in favor of a spicy dry rub. These ribs are a variation on our Ribs with Carolina Barbecue Sauce recipe (pictured).

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Ingredients

6 Tbsp. paprika
1 tsp. cayenne (ground red) pepper
1 tsp. celery salt
1 tsp. dry mustard
1 tsp. ground cumin
4 tsp. packed brown sugar
3 tsp. Kosher salt
4 tsp. black pepper
2 rack St. Louis-style pork ribs
1 cup boiling water

Directions

1. Step 1Prepare dry rub: In bowl, combine paprika, cayenne, celery salt, mustard, cumin, brown sugar, salt, and pepper. In large roasting pan, place ribs side by side; rub with half the dry rub. (Set the remaining half of the dry rub aside.) Cover; refrigerate at least 1 hour or up to 1 day.
2. Step 2Preheat oven to 350 degrees F. Uncover ribs and add boiling water to pan. Cover pan tightly with foil. Bake 1 hour 30 minutes or until tender. Uncover ribs.
3. Step 3Meanwhile, prepare outdoor grill for direct grilling on medium-low.
4. Step 4Grill ribs, bone side down, 5 minutes, sprinkling with remaining dry rub. Turn ribs over; grill 5 minutes, sprinkling with dry rub. Repeat.