https://www.copymethat.com/r/awu2Z3Z0w/slow-cooked-memphis-ribs/
102150142
r4IFCdn
awu2Z3Z0w
2024-10-31 12:15:06
Slow-Cooked Memphis Ribs
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Ingredients
- 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
Steps
Directions at finecooking.com
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