Memphis-Style Barbecue Ribs

Ingredients

• 2 racks of baby back ribs (1.5 kg / 3.3 lbs) 2 racks of baby back ribs (1.5 kg / 3.3 lbs)
• For the dry rub: For the dry rub:
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon onion powder 1 tablespoon onion powder
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon cayenne pepper (optional for heat) 1 teaspoon cayenne pepper (optional for heat)
• For the barbecue sauce: For the barbecue sauce:
• 1 cup ketchup 1 cup ketchup
• 1/4 cup apple cider vinegar 1/4 cup apple cider vinegar
• 1/4 cup brown sugar 1/4 cup brown sugar
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 15g, 12g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your grill or smoker to 120°C (250°F) for indirect cooking.
2. 2.
   In a small bowl, combine all the dry rub ingredients.
3. 3.
   Pat the ribs dry with a paper towel and remove the membrane from the back of the ribs.
4. 4.
   Generously rub the dry rub mixture all over the ribs, ensuring they are evenly coated. Wrap the ribs tightly in plastic wrap and refrigerate overnight.
5. 5.
   In a saucepan, combine all the barbecue sauce ingredients. Bring to a simmer over medium heat, then reduce the heat to low and let it simmer for 10 minutes. Remove from heat and set aside.
6. 6.
   Place the ribs on the grill, bone side down, away from direct heat. Close the lid and let them cook for 3 hours, maintaining a temperature of 120°C (250°F).
7. 7.
   After 3 hours, brush the ribs with the barbecue sauce, then flip them over and brush the other side as well. Close the lid and cook for an additional 30 minutes.
8. 8.
   Remove the ribs from the grill and let them rest for 10 minutes before slicing. Serve with extra barbecue sauce on the side.

Treat your ingredients with care...

• Ribs — Removing the membrane from the back of the ribs allows the flavors to penetrate the meat better and results in more tender ribs.
• Dry rub — Feel free to adjust the amount of cayenne pepper in the dry rub to suit your spice preference. Add more for extra heat or omit it if you prefer a milder flavor.
• Barbecue sauce — For a spicier sauce, add a pinch of cayenne pepper or a few dashes of hot sauce.

Tips & Tricks

• For a smokier flavor, use wood chips or chunks (such as hickory or applewood) in your grill or smoker.
• Basting the ribs with the barbecue sauce during the final stages of cooking adds a beautiful glaze and enhances the flavor.
• Letting the ribs rest after cooking allows the juices to redistribute, resulting in more tender and flavorful meat.
• If you don't have a grill or smoker, you can also cook the ribs in the oven at 120°C (250°F) for the same amount of time.

Serving advice

Serve the Memphis-style barbecue ribs with extra barbecue sauce on the side for dipping. Accompany them with classic sides like coleslaw, baked beans, cornbread, and pickles.

Presentation advice

Arrange the ribs on a platter, garnish with fresh herbs like parsley or cilantro, and drizzle a little extra barbecue sauce over the top for an appetizing presentation.