Memphis Style BBQ Ribs

Memphis BBQ is near and dear to my heart and many nearby southerners as well. The familiar sweet and smoky sauce is the perfect condiment for BBQ beginners and is great on other dishes as well!

Active Time: 45 minutes

Total Time: 2-3 hours

Serves: 2-4 people

For the Dry Rub:

  • ¼ Cup sweet paprika

  • 2 Tbsp. smoked paprika

  • ¼ cup light brown sugar

  • 2 Tbsp. Granulated Garlic

  • 2 Tbsp. Kosher salt

  • 1 Tbsp. mustard powder

  • 2 tsp. Ground black pepper

  • 2 tsp. Dried oregano

  • 2 tsp. chili powder

  • 1 tsp. Ground thyme

  • 1 tsp. Granulated onion

  • 1 tsp. Cayenne pepper

For the BBQ Sauce:

  • 1 15 oz. Can Tomato sauce

  • ½ Cup Peach preserves or Applesauce

  • ¼ Cup Worcestershire sauce

  • ¼ Cup Apple cider vinegar

  • 2 Tbsp Molasses or honey

  • 1 tsp. Liquid smoke

  • ¼ Cup Dark brown sugar

  • 2 tsp. Granulated garlic

  • 1 tsp. Granulated onion

  • ½ tsp. Smoked Paprika

  • ⅛ tsp. Cayenne pepper

  • Kosher salt and freshly ground black pepper, to taste

For the Ribs:

  • 1 rack of spare ribs

  • ¼ cup yellow mustard


Directions:

  1. To make the dry rub: Combine all of the spices in a medium bowl and whisk together to combine. Set aside for future use.

  2. To make the BBQ sauce: In a medium-sized saucepan over medium-low heat, add all of the wet ingredients and bring to a gentle simmer. Once heated, Add the dry ingredients and whisk until the sugar is fully dissolved. Simmer for 15-20 minutes, stirring occasionally, until the sauce is slightly thickened and has darkened in color. Keep a lid handy in case the sauce begins to sputter. Remove from the heat and pour into a heatproof bowl. Set aside for future use.

  3. Next, preheat the oven to 275 degrees. Meanwhile, trim and discard any silverskin from the ribs. This will be on the boney side of the rack and resemble a thick sheet of plastic wrap. If you struggle to remove it, that’s fine! It will naturally shrivel in the oven over time. Rub the trimmed meat on both sides with a thin layer of mustard and season liberally with the prepared dry rub, pressing the mixture into the meat to make a thin, damp coating.

  4. Next, layer the bottom of a roasting pan or sheet tray with a large sheet of aluminum foil. Cover the entire rack of ribs with the excess foil, and double wrap the roasting pan/sheet tray with another large sheet of foil. Bake, covered on the center rack of your oven for 45 minutes. Remove the ribs from the oven and carefully unwrap the foil. Take the prepared BBQ sauce and gently brush the meat with a thin layer of the sauce, being careful to not wipe off the dry rub. Rewrap the ribs, place them back into the oven, and cook for another 1 hour uncovered or until the meat is starting to show signs of tenderness.

  5. Remove the ribs from the oven and carefully folk back the foil (do not discard). Set the oven to broil (Hi) and brush the ribs with another thin layer of BBQ sauce. Place the basted ribs under the broiler and cook, watching carefully, until they are browned and slightly crisp. This will depend on the power of your broiler but on average this will take about 3 - 4 minutes. on each side. Repeat this process once or twice and end by wrapping the foil back around the ribs to let them rest for 15-20. This resting step is very important, as it allows the meat to fully tenderize and not leak valuable moisture.

  6. The next step is to slice and serve alongside some Mac and cheese, cornbread, black-eyed peas and your favorite libation.

Tips:

  • You will know the meat is tenderizing and cooking properly when the bones at the ends begin to become exposed from the meat and slightly darken around the edges.

  • Feel free to baste the meat as much or as little as you want. Basting more will result in a saucy, candied coating, and not basting at all will emphasize the flavors in the dry rub.