Ultimate Memphis Style Oven-Baked Ribs
Elevate your barbecue game with these Ultimate Memphis Style Oven-Baked Ribs. Slathered in a flavorful dry rub and gently cooked to perfection, these tender, juicy ribs are finished under the broiler for that signature crispy crust. Perfect for gatherings, parties, or just a cozy dinner, these ribs are bound to impress your friends and family with their authentic Memphis flavor. Serve them with your favorite sides and watch them disappear!
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Servings
N/A
Calories
4
Ingredients
Ingredients
pork spareribs
12 (washed and dried)
pork dry rub seasonings
8 tablespoons (store-bought or homemade)
apple cider vinegar
2 cups (for mopping and tenderizing)
yellow mustard
1 tablespoon (for the mop sauce)
Instructions
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1. Preheat your oven to 250°F (121°C).
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2. Rinse the pork spareribs under cold water and pat them dry with paper towels.
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3. Carefully remove the flap of meat on the back of the ribs, as well as the thin, transparent membrane. This step is crucial to achieving tender ribs.
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4. Pour 1 cup of apple cider vinegar over both sides of the ribs, ensuring they are well-coated; this aids in tenderizing the meat.
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5. Generously sprinkle 3 tablespoons of pork dry rub seasoning on the meaty side of the ribs and 3 tablespoons on the bone side. Rub the seasoning thoroughly into the meat for maximum flavor.
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6. Place the ribs in a baking pan and cover them tightly with aluminum foil.
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7. Position the baking pan on the middle rack of the preheated oven and cook for 2 hours.
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8. While the ribs are cooking, prepare the mop sauce by mixing 1 tablespoon of dry rub, 1 cup of apple cider vinegar, and 1 tablespoon of yellow mustard in a bowl until well combined.
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9. After 2 hours, carefully remove the ribs from the oven, drain any accumulated juices, and lightly mop the meaty side of the ribs with the mop sauce using a soaked paper towel.
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10. Cover the ribs with foil again and return them to the oven, resetting the timer for another 2 hours.
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11. After the second cooking period, remove the foil, drain excess juices again, and reapply the mop sauce lightly.
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12. Switch the oven to broil on high and broil the ribs for 10-15 minutes, or until the surface is crispy and caramelized to your liking.
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13. Remove the ribs from the oven, sprinkle with the remaining tablespoon of dry rub on both sides, and let them rest uncovered for about 10 minutes before serving.
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14. Slice and enjoy your delicious Memphis Style ribs with your favorite sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Memphis Style ribs?
Memphis Style ribs are characterized by a flavorful dry rub and often utilize a vinegar-based mop sauce rather than heavy, sweet tomato-based sauces.
Can I use baby back ribs for this recipe?
Yes, you can substitute baby back ribs, but since they are smaller and leaner than spareribs, you may need to reduce the cooking time slightly.
Why is it important to remove the membrane from the ribs?
Removing the thin, transparent membrane is a crucial step to achieving tender ribs because the membrane is tough and prevents seasoning from reaching the meat.
What oven temperature is used for these ribs?
The ribs should be slow-baked in an oven preheated to 250°F (121°C).
How long do the ribs need to cook in total?
The ribs bake for a total of 4 hours (split into two 2-hour sessions), followed by 10-15 minutes of broiling.
What are the ingredients for the mop sauce?
The mop sauce is made by mixing 1 tablespoon of dry rub, 1 cup of apple cider vinegar, and 1 tablespoon of yellow mustard.
Why is apple cider vinegar used on the ribs before seasoning?
Pouring apple cider vinegar over the ribs before applying the rub helps tenderize the meat and allows the seasonings to stick better.
How do I get a crispy crust on oven-baked ribs?
A crispy crust is achieved by switching the oven to broil on high for the final 10-15 minutes of the cooking process.
Should I rinse the ribs before I start cooking?
Yes, the recipe recommends rinsing the pork spareribs under cold water and patting them dry with paper towels before prep.
Can I use any type of dry rub?
You can use any store-bought or homemade pork dry rub seasoning that fits your flavor preferences.
Is it necessary to cover the ribs with foil?
Yes, covering the ribs tightly with aluminum foil is essential to retain moisture and ensure they become tender during the long bake.
How do I apply the mop sauce?
You can lightly apply the mop sauce to the meaty side of the ribs using a soaked paper towel after each 2-hour baking period.
How long should the ribs rest after cooking?
Let the ribs rest uncovered for about 10 minutes before slicing to allow the juices to redistribute throughout the meat.
How much dry rub is used in total?
The recipe calls for a total of 8 tablespoons of pork dry rub: 6 for the initial seasoning, 1 for the mop sauce, and 1 for the final dusting.
Can these ribs be made on a grill?
While this recipe is optimized for the oven, you can use the same ingredients and a low, indirect heat setting on a grill to achieve similar results.
What does yellow mustard do in the mop sauce?
Yellow mustard adds a tangy flavor and helps emulsify the mop sauce for better coverage on the meat.
How do I know when the ribs are finished?
The ribs are ready when they have baked for 4 hours and the surface has been broiled until crispy and caramelized to your liking.
What sides are best served with Memphis Style ribs?
They are delicious when served with classic barbecue sides like coleslaw, baked beans, cornbread, or potato salad.
Can I substitute apple cider vinegar with white vinegar?
While white vinegar works for tenderizing, apple cider vinegar is preferred for the specific flavor profile of Memphis-style barbecue.
How should I store leftover ribs?
Store any leftover ribs in an airtight container in the refrigerator and consume within 3 to 4 days.
Can I prep the ribs the night before?
Yes, you can clean, membrane-remove, and rub the ribs with seasoning a day in advance, storing them in the fridge until ready to bake.
What makes this recipe 'Memphis Style'?
The focus on a specific dry rub, the use of a vinegar-based mop sauce, and the crispy finish are the hallmarks of Memphis barbecue.
Why do you drain the juices during cooking?
Draining the accumulated juices prevents the ribs from boiling in their own liquid, which helps maintain the desired texture.
How do I remove the flap of meat on the back?
Use a sharp knife to carefully slice away the extra flap of meat on the bone side of the ribs for more uniform cooking.
When do I add the final sprinkle of dry rub?
The final tablespoon of dry rub is sprinkled over both sides of the ribs after they have finished broiling but before they rest.
What if I don't have a broiler?
If you don't have a broiler, you can turn your oven to its highest temperature setting for the last 10 minutes, but watch them very closely.
Are these ribs spicy?
The spice level depends entirely on the specific pork dry rub you choose; many Memphis rubs are savory and tangy rather than overly hot.
Is this recipe suitable for beginners?
Yes, this is an easy-to-follow recipe that uses simple oven techniques to achieve professional barbecue results at home.
How many people does one rack of spareribs serve?
Typically, one rack of pork spareribs will serve 2 to 4 people depending on the size of the rack and the sides provided.
Can I use beef ribs instead of pork?
This specific recipe is designed for pork spareribs; beef ribs are much denser and would require significantly longer cooking times and different seasoning.