Easy Barbecued Ribs Memphis Style Wet Recipes

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MEMPHIS-STYLE BABY BACK RIBS



Memphis-Style Baby Back Ribs image

When she started dating her now husband, Melissa Cookston fell in love - with barbecue. "He took me to watch a competition and I was hooked," she says. She signed up for her first cook-off a few months later and eventually became the first woman to win the World Championship Barbecue Cooking Contest in Memphis, TN, twice! These days, Melissa is the pitmaster at Mississippi's Memphis Barbecue Co., where she's much more serious about the quality of the meat than the table manners: "We give you permission to play with your food, stick it in your face and lick sauce off your hands," she says.

Provided by Food Network

Categories     main-dish

Time 6h

Yield 4 to 6 servings

Number Of Ingredients 28

1 cup turbinado sugar
1/2 cup packed light brown sugar
1/2 cup kosher salt
1/3 cup Hungarian paprika
1/4 cup ancho chile powder
2 tablespoons granulated garlic
1 tablespoon onion powder
2 teaspoons mustard powder
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
Freshly ground black pepper
2 racks baby back ribs (2 to 2 1/2 pounds each)
2 tablespoons packed light brown sugar
2 tablespoons pure maple syrup
1/4 cup apple juice
2 tablespoons canola oil
1 small onion, finely chopped
2 tablespoons minced garlic
1 1/2 cups ketchup
3/4 cup honey
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
6 tablespoons packed light brown sugar
2 teaspoons mustard powder
1 teaspoon cayenne pepper
Freshly ground black pepper
1 to 2 cups applewood chips

Steps:

  • Make the rub: Whisk the turbinado sugar, brown sugar, salt, paprika, ancho powder, granulated garlic, onion powder, mustard powder, cayenne, cumin and 1 teaspoon black pepper in a medium bowl.
  • Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan on the unlit side of the grill under the grates. Meanwhile, soak the wood chips in water, 30 minutes; drain.
  • Make the ribs: Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane; trim any excess fat. Season both sides of the racks with the rub (about 1/2 tablespoon per side). Transfer to a roasting pan, bone-side down, and let sit 30 minutes.
  • When the grill registers 250˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the ribs bone-side down on the cooler side of the grill. Cover the grill and smoke the ribs for 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
  • While the ribs are smoking, lay out 2 long sheets of heavy-duty aluminum foil (or double pieces of regular foil). Spread 1/2 tablespoon each of the rub, brown sugar and maple syrup down the center of each piece of foil.
  • Place the ribs, meat-side down, on the prepared foil, then top each rack with another 1/2 tablespoon each of the rub, brown sugar and maple syrup. Fold the foil over the ribs and crimp the edges, leaving one side open; pour 2 tablespoons apple juice into each packet and crimp the final edge to seal. Return to the grill and cook until the meat is tender, 2 to 2 1/2 more hours.
  • Meanwhile, make the barbecue sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the ketchup, 1/2 cup honey, the tomato paste, vinegar, Worcestershire sauce, brown sugar, mustard powder, cayenne and 1 teaspoon black pepper. Bring to a low boil, whisking, then reduce the heat to a simmer. Whisk in 1/2 cup water and simmer 5 minutes. Stir in 1/4 cup of the rub until dissolved; season with more of the rub, 1 tablespoon at a time, if needed. Let cool.
  • Make the glaze: Whisk 3/4 cup of the barbecue sauce with the remaining 1/4 cup honey. Set aside the rest of the barbecue sauce for serving.
  • Carefully remove the ribs from the foil; return to the grill, meat-side up. Brush with the glaze and continue to cook for 5 minutes. Transfer to a cutting board and slice. For "muddy style," sprinkle with more of the rub. Serve with the remaining barbecue sauce.

EASY BARBEQUED RIBS - MEMPHIS STYLE (WET)



Easy Barbequed Ribs - Memphis Style (Wet) image

Just what the world needs, another BBQ rib recipe! This one has allspice (my favorite) and is mostly made from chili sauce (like Heinz) and marinates overnight, then is roasted in the oven for 5 hours on low heat.

Provided by threeovens

Categories     Pork

Time 17h

Yield 2 racks, 12 serving(s)

Number Of Ingredients 15

2 cups chili sauce (such as Heinz)
1/2 cup vegetable oil
1/2 cup chili powder
1/2 cup cider vinegar
1/4 cup apple juice
2 tablespoons Worcestershire sauce
1 tablespoon allspice
1 cup packed brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil
1/2 teaspoon kosher salt
1/2 teaspoon fresh coarse ground black pepper
6 lbs pork rib racks (2)

Steps:

  • Prepare the marinade by combining all ingredients except ribs in a large bowl. Place ribs in a large glass baking dish and pour marinade over coating all sides. Refrigerate 12 to 24 hours.
  • Next day, remove ribs from refrigerator and allow to come to room temperature. Preheat oven to 300°F Remove ribs from marinade; reserve marinade. Place ribs on a rack in a roasting pan. Bake, uncovered, 5 hours, basting with reserved marinade every 30 minutes or so.
  • After the last basting, place marinade in a small saucepan and bring to a boil; reduce heat and simmer 5 minutes. Serve with ribs.

Nutrition Facts : Calories 876.1, Fat 63.8, SaturatedFat 21.6, Cholesterol 176.9, Sodium 943.1, Carbohydrate 32.8, Fiber 5, Sugar 24.1, Protein 40.9

MEMPHIS-STYLE RIBS



Memphis-Style Ribs image

Provided by Food Network

Categories     main-dish

Time 22h30m

Yield 6 servings

Number Of Ingredients 28

6 pounds spare ribs
1 3/4 cups cider vinegar
1 3/4 cups apple cider
4 cloves garlic, peeled and minced
2 bay leaves
3 tablespoons Louisiana-style hot pepper sauce
1 tablespoon salt
3/4 cup BBQ Rub, recipe follows
3 cups wood chips
Vinegar Sauce, recipe follows, optional
Excerpted from "Al Roker's Big bad Book of Barbeque" Scribners 2002. Copyright 2002
6 tablespoons packed light brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons coarse salt, such as kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon cayenne pepper
2 cups cider vinegar
1/4 cup ketchup
2 tablespoons packed dark brown sugar
1 tablespoon salt
1 tablespoon Louisiana-style hot sauce
2 teaspoons freshly ground black pepper
1 teaspoon chili powder

Steps:

  • Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs meat-side up on a cutting board. There is a line of fat at the base of the ribs; cut along it to remove the cartilaginous rib tips. Turn the meat over, rib-side up. Cut off the flap of meat on the inside of the ribs. (The reason to remove these pieces is that they will burn, well before the ribs are done. You can season them and grill them over direct heat for about 15 minutes, turning once. They are delicious.) With the rib-side up, finesse a sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a paper towel.) The membrane may tear and you may have to start over, but be patient - removing the membrane allows the spices and smoke to penetrate the ribs, and makes the ribs much more attractive and easy to eat.
  • In a shallow, non-reactive pan large enough to hold the ribs, mix together 1 cup cider vinegar, 1 cup cider, garlic, bay leaves, 2 tablespoons hot sauce and the salt. Put the ribs in this marinade, turn to coat, cover with plastic wrap and refrigerate for at least 8 hours and up to 16 hours, turning once during this time.
  • Remove the ribs from the pan 2 hours before you are going to grill and pat dry. Discard the marinade. Sprinkle the ribs all over with 1/2 cup of the rub, patting it on with your fingers. Cover and refrigerate for about 1 1/2 hours. Remove the ribs from the refrigerator and let sit at room temperature for 1/2 hour before grilling.
  • Mix the remaining 3/4 cup cider vinegar, 3/4 cup cider, and 1 tablespoon hot sauce. You will apply this mixture to the ribs once every hour or so with a spray bottle, a barbecue mop, a pastry brush or a long-handled spoon.
  • Soak about 3 cups of wood chips (hickory, oak or apple) for at least 1/2 hour in cold water.
  • Prepare a charcoal fire or preheat a gas grill for indirect grilling over low heat. Drain and add 1 cup of the wood chips.
  • Grill the ribs, covered, until they are crispy, and the meat has pulled back from the bone, 3 to 4 hours, depending on the heat of your grill. Spray or baste the ribs with the vinegar-cider mixture every hour, and turn them once during grilling. Don't forget to add more wood chips--and, if using charcoal, more coals--as needed (check every hour or so). You should have enough soaked wood chips for about 3 hours of cooking time; if your ribs take longer, you will need to soak more chips.
  • If the ribs are done before you are ready to eat, wrap them in heavy-duty aluminum foil and leave them over very low, indirect heat for up to 1 hour.
  • Remove the ribs from the grill, spray or baste with any remaining basting liquid, and sprinkle with the remaining the 1/4 cup of rub. Serve as is, or with Vinegar Sauce.
  • Mix together all of the ingredients in an airtight container and store at room temperature. The rub will keep for several months.
  • Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs.
  • In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.
  • Yield: about 2 1/2 cups

SLOW-COOKER MEMPHIS-STYLE RIBS



Slow-Cooker Memphis-Style Ribs image

After my dad and I had dinner at the legendary Rendezvous Restaurant in Memphis, I was inspired to create a slow-cooked version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor that the ribs would get from being grilled over hot coals. -Matthew Hass, Ellison Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 6 servings.

Number Of Ingredients 15

1/2 cup white vinegar
1/2 cup water
2 racks pork baby back ribs (about 5 pounds)
3 tablespoons smoked paprika
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons coarsely ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon celery salt
3/4 teaspoon cayenne pepper

Steps:

  • Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-qt. slow cooker. Mix together remaining ingredients, reserving half. Sprinkle ribs with half the seasoning blend; reserve the other half. Cut the ribs into serving-sized pieces; transfer to slow cooker. , Cook, covered, on low until tender, 5-6 hours. Remove ribs; skim fat from cooking juices. Using a clean brush, brush ribs generously with skimmed cooking juices; sprinkle with reserved seasoning mixture. Serve ribs with remaining juices.

Nutrition Facts : Calories 509 calories, Fat 35g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1137mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.

MEMPHIS-STYLE RIBS



Memphis-Style Ribs image

Provided by Steven Raichlen

Categories     Backyard BBQ     Dinner     Lunch     Beef Rib     Tailgating     Grill     Grill/Barbecue     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 21

Grilling Method
Indirect grilling
Advance preparation
4 to 8 hours for marinating the ribs
Special equipment
1 1/2 cups wood chips or chunks (preferably hickory), soaked for 1 hour in cold water to cover and drained
For the ribs and rub
3 racks baby back pork ribs (about 7 pounds), or 2 racks pork spareribs (6 to 8 pounds total)
1/4 cup sweet paprika
4 1/2 teaspoons freshly ground black pepper
4 1/2 teaspoons dark brown sugar
1 tablespoon salt
1 1/2 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin
For the mop sauce (optional)
2 cups cider vinegar
1/2 cup yellow (ballpark) mustard
2 teaspoons salt

Steps:

  • 1. Prepare the ribs and rub: Remove the thin, papery skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
  • 2. Combine the paprika, black pepper, brown sugar, salt, celery salt, cayenne, garlic powder, dry mustard, and cumin in a small bowl and whisk to mix. Rub two thirds of this mixture over the ribs on both sides, then transfer the ribs to a roasting pan. Cover and let cure, in the refrigerator, for 4 to 8 hours.
  • 3. Prepare the mop sauce (if using): Mix together the cider vinegar, mustard, and salt in a bowl and set aside.
  • 4. Set up the grill for indirect grilling and place a large drip pan in the center.
  • If using a gas grill, place all of the wood chips in the smoker box and preheat the grill to high; when smoke appears, reduce the heat to medium.
  • If using a charcoal grill, preheat it to medium.
  • 5. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the ribs on the hot grate over the drip pan. Cover the grill and smoke cook the ribs for 1 hour.
  • 6. When the ribs have cooked for an hour, uncover the grill and brush the ribs with the mop sauce (if using). Re-cover the grill and continue cooking the ribs until tender and almost done, 1/4 to 1/2 hour longer for baby back ribs, 1/2 to 1 hour longer for spareribs. The ribs are done when the meat is very tender and has shrunk back from the ends of the bones. If using a charcoal grill, you'll need to add 10 to 12 fresh coals to each side after 1 hour. Fifteen minutes before the ribs are done, season them with the remaining rub, sprinkling it on.
  • 7. To serve, cut the racks in half or, for a plate-burying effect, just leave them whole.

MEMPHIS-STYLE BARBECUED PORK RIBS



Memphis-Style Barbecued Pork Ribs image

Provided by Pat Neely

Categories     Kid-Friendly     Graduation     Father's Day     Backyard BBQ     Dinner     Lunch     Pork Rib     Summer     Grill     Grill/Barbecue     Small Plates

Yield Serves 6

Number Of Ingredients 4

Four 3-pound slabs pork spare ribs (also called St. Louis-style ribs), untrimmed
Kosher salt
2 cups Neely's Barbecue Seasoning , plus more, as desired
4 cups Neely's Barbecue Sauce

Steps:

  • Rinse the rib slabs in cold water, and pat dry with paper towels. Place the slabs on a clean chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone. Season both sides of the slab with salt and Neely's Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance.
  • When you're ready to cook the ribs, preheat the grill to 250°F, preferably using a combination of hickory wood and charcoal. Place the slab on the grill away from (not directly over) the flame (using indirect heat). Cook the slab curl-side up for approximately 2 1/2 hours. Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab (see Tony's Tip).
  • For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab. Cut between the bones and serve. For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab. Slice between the bones into individual portions, and serve.

QUICK & EASY MEMPHIS-STYLE BBQ RIBS



Quick & Easy Memphis-Style BBQ Ribs image

A friend of mine who loves barbecue gave me her recipe for ribs. Use just enough of the spice mixture to rub over them before baking, and sprinkle on the rest later. -Jennifer Ross, Arlington, TN

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup packed brown sugar
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons coarsely ground pepper
3 racks (1-1/2 to 2 pounds each) pork baby back ribs
Barbecue sauce, optional

Steps:

  • Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; rub 3/4 cup over ribs. Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Place in a 15x10x1-in. baking pan. Bake 1-1/2 hours. Reduce oven setting to 250°. Bake until tender, 1-1/2 hours longer., Carefully remove ribs from foil; return to baking pan. Sprinkle ribs with remaining spice mixture. Bake 30 minutes longer or until lightly browned, brushing with barbecue sauce, if desired.

Nutrition Facts : Calories 497 calories, Fat 32g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 2066mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.

EASY BARBECUED RIBS (MEMPHIS STYLE - WET)



Easy Barbecued Ribs (Memphis Style - Wet) image

For this recipe, the ribs are marinated overnight in a barbecue sauce. They are then roasted in a slow oven for 5 hours.

Provided by Lucy Selvaggio-Diaz @threeovens

Categories     Ribs

Number Of Ingredients 15

2 cup(s) chili sauce
1/2 cup(s) vegetable oil
1/2 cup(s) chili powder
1/2 cup(s) cider vinegar
1/4 cup(s) apple juice
2 tablespoon(s) worcestershire sauce
1 tablespoon(s) ground allspice
1 cup(s) packed brown sugar
1 tablespoon(s) paprika
1 tablespoon(s) garlic powder
1 tablespoon(s) onion powder
1 tablespoon(s) dried basil
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground black pepper
6 pound(s) pork ribs (2 racks)

Steps:

  • Prepare the marinade by combining all ingredients except ribs in a large bowl. Place ribs in a large glass baking dish and pour marinade over coating all sides. Refrigerate 12 to 24 hours.
  • Next day, remove ribs from refrigerator and allow to come to room temperature. Preheat oven to 300°F Remove ribs from marinade; reserve marinade. Place ribs on a rack in a roasting pan. Bake, uncovered, 5 hours, basting with reserved marinade every 30 minutes or so.
  • After the last basting, place marinade in a small saucepan and bring to a boil; reduce heat and simmer 5 minutes. Serve with ribs

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