Savory Memphis-Style Baby Back Ribs
Dive into the rich culinary heritage of Memphis with these incredibly tender and flavorful baby back ribs. Infused with a handcrafted spice rub that combines smoky paprika, zesty cayenne, and aromatic onion powder, these ribs are a homestyle favorite that evoke the spirit of legendary barbecue joints. Slow-cooked to perfection, they're finished on the grill with a generous basting of tangy Memphis barbecue sauce, making each bite a delightful explosion of flavor. Perfect for gatherings, family dinners, or simply indulging in a taste of the South, these ribs are sure to impress.
N/A
Servings
800
Calories
7
Ingredients
Ingredients
Paprika
4 teaspoons (Ground)
Salt
2 teaspoons (Kosher or table salt)
Onion Powder
2 teaspoons (Ground)
Black Pepper
2 teaspoons (Freshly ground)
Cayenne Pepper
1 teaspoon (Ground)
Baby Back Ribs
4-5 lbs (Whole slabs)
Barbecue Sauce
1-2 cups (Your choice (recommended: Memphis Barbecue Sauce recipe 99023))
Instructions
1
Begin by washing the baby back ribs under cold water and gently patting them dry with paper towels.
2
Using a flatware table knife, carefully loosen the silver skin (membrane) from the bone side of the ribs. Once loosened, grip the membrane with a paper towel and pull it off completely for tender results.
3
Prepare the rib rub by combining paprika, salt, onion powder, black pepper, and cayenne pepper in a small bowl. Generously rub this mixture over each slab of ribs, ensuring an even coating for maximum flavor.
4
Wrap each seasoned slab tightly in heavy-duty aluminum foil, ensuring no openings for the juices to escape. Place the wrapped ribs in the refrigerator and let them marinate for 4 to 6 hours.
5
When ready to cook, preheat your oven to 275°F (135°C). Remove the ribs from the refrigerator, keeping them wrapped in the foil.
6
Place the sealed foil packets directly onto the middle rack of the preheated oven. Bake for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
7
After baking, carefully remove the foil packets from the oven and unwrap the ribs. Preheat your grill to medium-high heat.
8
Baste both sides of the ribs generously with your favorite Memphis barbecue sauce. Grill for 5 to 7 minutes on each side, basting with more sauce as needed, until caramelized and slightly charred.
9
Slice the ribs between the bones and serve hot with additional barbecue sauce on the side for dipping. Don't forget plenty of napkins for this saucy treat!
Nutrition Information
52.5g
Fat
10g
Carbs
50g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary recipe for these ribs?
The recipe is for Savory Memphis-Style Baby Back Ribs, which are tender pork ribs featuring a smoky spice rub and a tangy barbecue finish.
What kind of meat is required for this recipe?
The recipe requires 4 to 5 pounds of baby back ribs, specifically whole slabs.
What ingredients make up the spice rub?
The handcrafted spice rub consists of paprika, kosher or table salt, onion powder, freshly ground black pepper, and cayenne pepper.
How should I prepare the ribs before applying the rub?
Wash the ribs under cold water, pat them dry with paper towels, and remove the silver skin (membrane) from the bone side.
What is the best way to remove the rib membrane?
Use a flatware table knife to loosen the silver skin, then grip it with a paper towel and pull it off completely.
How long should the ribs marinate in the refrigerator?
After seasoning and wrapping tightly in foil, the ribs should marinate for 4 to 6 hours.
At what temperature should the oven be set?
The oven should be preheated to 275 degrees Fahrenheit (135 degrees Celsius).
How long do the ribs need to bake in the oven?
The ribs should bake for 3 to 4 hours until the meat is fork-tender.
How should the ribs be wrapped during the baking process?
Each slab should be wrapped tightly in heavy-duty aluminum foil to ensure no juices escape.
What is the final step after baking the ribs?
After baking, the ribs should be unwrapped, basted with barbecue sauce, and finished on the grill.
What grill setting should be used?
Preheat your grill to medium-high heat for the final stage of cooking.
How long should the ribs be grilled?
Grill the ribs for 5 to 7 minutes on each side while basting with extra sauce.
What type of barbecue sauce is recommended?
A tangy Memphis barbecue sauce is recommended; you will need about 1 to 2 cups.
How do you know the ribs are ready on the grill?
They are ready when the sauce has caramelized and the meat is slightly charred.
How should the ribs be served?
Slice the ribs between the bones and serve them hot with additional barbecue sauce for dipping.
What are the nutritional facts for this recipe?
Each serving contains approximately 800 calories, 52.5g of fat, 10g of carbohydrates, and 50g of protein.
Is this recipe considered spicy?
It includes cayenne pepper and zesty spices, providing a balanced kick characteristic of Memphis-style barbecue.
What are common tags for this dish?
Common tags include memphis ribs, baby back ribs, southern cuisine, and comfort food.
How much paprika is used in the rub?
The recipe calls for 4 teaspoons of ground paprika.
Can I use any type of salt?
Yes, you can use either kosher salt or table salt according to the ingredient list.
How much cayenne pepper is in the rub?
The recipe uses 1 teaspoon of ground cayenne pepper.
Does this recipe use onion powder?
Yes, 2 teaspoons of ground onion powder are included in the spice mixture.
What makes Memphis-style ribs unique?
They are known for their specific spice rub and the use of tangy barbecue sauce rather than overly sweet sauces.
Is this a slow-cooked recipe?
Yes, the ribs are slow-cooked in the oven at a low temperature for several hours before grilling.
What should I use to pat the ribs dry?
Paper towels should be used to gently pat the ribs dry after washing.
How many slabs of ribs does the recipe cover?
The recipe instructions mention seasoning 'each slab', and the weight of 4-5 lbs typically covers 2 slabs.
Where should the ribs be placed in the oven?
The sealed foil packets should be placed directly onto the middle rack of the preheated oven.
Does the recipe require a specific type of black pepper?
The recipe recommends using 2 teaspoons of freshly ground black pepper.
Are these ribs considered finger food?
Yes, they are tagged as finger food, though you will definitely need plenty of napkins.
What is the texture of the finished ribs?
The ribs are incredibly tender and designed to easily pull away from the bone.