It’s no secret that ribs rule in Tennessee. Our Memphis-Style Pork Spare Ribs are perfectly seasoned with a blend of 11 different spices to give them an unbeatable taste. Why not grill some up this weekend?
Memphis-Style Pork Spare Ribs
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- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon sugar
- 1 tablespoon ground black pepper
- 2 teaspoons dried oregano
- 2 teaspoons ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground cumin
- 1 teaspoon celery seeds
- ½ teaspoon ground red pepper
- 1 cup water
- ¼ cup apple-cider vinegar
- 2 (3½-pound) racks St. Louis–style pork spare ribs
- In a medium bowl, combine salt, paprika, brown sugar, sugar, black pepper, oregano, mustard, garlic powder, onion powder, thyme, cumin, celery seeds, and red pepper.
- Place 2 tablespoons spice mixture in a small bowl; add 1 cup water and apple-cider vinegar, whisking to combine to create mopping sauce. Set mixture aside.
- Rinse ribs and pat dry. Remove thin membrane from back of ribs by piercing it with a sharp knife and pulling it off. Rub salt mixture evenly over ribs. Let stand at room temperature for 30 minutes.
- Preheat one side of grill to medium-low (250° to 300°).
- Grill ribs, meaty side down, over indirect heat, with grill lid closed, for 2 hours, brushing ribs every 30 minutes with mopping sauce. Turn ribs over, and cook for 3 to 4 hours, brushing every 30 minutes with mopping sauce. Cook until meat is very tender. Serve immediately.
Taste of the South http://www.tasteofthesouthmagazine.com/