Memphis-Style Pork Spare Ribs

Memphis-Style Pork Spare Ribs Recipe

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
Serves 4
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  1. 2 tablespoons kosher salt
  2. 2 tablespoons smoked paprika
  3. 2 tablespoons firmly packed light brown sugar
  4. 1 tablespoon sugar
  5. 1 tablespoon ground black pepper
  6. 2 teaspoons dried oregano
  7. 2 teaspoons ground mustard
  8. 1 teaspoon garlic powder
  9. 1 teaspoon onion powder
  10. 1 teaspoon dried thyme leaves
  11. 1 teaspoon ground cumin
  12. 1 teaspoon celery seeds
  13. ½ teaspoon ground red pepper
  14. 1 cup water
  15. ¼ cup apple-cider vinegar
  16. 2 (3½-pound) racks St. Louis–style pork spare ribs
  1. 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.
  2. 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.
  3. 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.
  4. Preheat one side of grill to medium-low (250° to 300°).
  5. 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


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