Slow-Cooked Memphis Ribs

Too cold to grill outside? Slow roasting in the oven yields a rib that’s just as tender and succulent. Rub the ribs with a zesty spice blend, and you’ll swear they came from a backyard BBQ pit.

subheading: For the ribs:

2 full (13-rib) racks of St. Louis-cut pork spareribs (about 3 lb. each)

Kosher salt

subheading: For the Memphis spice rub:

2-½ Tbs. hot chili powder

2 Tbs. ground cumin

1 Tbs. ground coriander

1 Tbs. kosher salt

½ Tbs. paprika

½ Tbs. dark brown sugar

½ tsp. freshly ground black pepper

¼ tsp. cayenne

subheading: For the barbecue sauce:

¼ cup vegetable oil

1 medium onion, finely diced

Kosher salt

1 can (14 ounces) tomato purée

2 Tbs. dark brown sugar

2 Tbs. tomato paste

2 Tbs. cider vinegar

1 Tbs. Worcestershire sauce

1 Tbs. Tabasco sauce

1 Tbs. Dijon mustard

1 tsp. hot chili powder

1 tsp. paprika

¼ tsp. cayenne

Directions at finecooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer