Cooktop Cove: How to make Southern Memphis-style dry rub ribs
By Robin Donovan
Memphis, Tennessee, is known for a lot of important contributions to American culture (think music, sexy dance moves, satin jumpsuits!). Meaty, tender and flavorful barbecued pork ribs are at the top of the list. Memphis has a way with meat on a grill, and it's a major point of pride. The recipe below is a good example of how to use basic Southern-style seasonings to make finger-licking good ribs.
If you have extra time, rub the ribs with the spice mixture and refrigerate them for up to 8 hours before roasting. This will really infuse them with flavor. Remove them from the refrigerator about 30 minutes before you plan to put them in the oven so that they start cooking from room temperature.
Southern Memphis-Style Dry Rub Ribs
4
10 minutes
2 hours and 30 minutes
2 hours and 40 minutes
1 ½ tablespoons paprika
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons brown sugar
2 teaspoons kosher salt
1 teaspoon garlic powder
½ teaspoon cayenne
2 pounds baby-back ribs
¼ cup vegetable oil
Preheat the oven to 300ºF.
In a small bowl, stir together the paprika, cumin, oregano, brown sugar, salt, garlic powder and cayenne.
Remove the membrane from the ribs and then rub the ribs with the oil. Rub the spice mixture all over the ribs, and then arrange them in a single layer on a large, rimmed baking sheet.
Bake in the preheated oven for 2 to 2 ½ hours, until the meat is tender and crisp on the edges.
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