MEMPHIS-STYLE BARBECUE RIBS
Summertime is the season of barbecue... so it's time to learn how to make a barbecue classic. Even though ribs take time, they're well worth the effort, and these Memphis-Style Barbecue Ribs are PERFECT for any summer get-together. Seasoned with homemade barbecue dry rub, these ribs cook low and slow for hours. Finish this nod to the Memphis dry rib on the grill or in the broiler, and serve with traditional barbecue sides to complete the feast!
Provided by Erin Parker, The Speckled Palate
Categories Entrees
Time 7h10m
Number Of Ingredients 3
Steps:
- Preheat oven to 275°F. Line a roasting pan or a baking sheet with aluminum foil, and set aside. (This may require more than one pan if you're making a lot of ribs.)
- Rinse ribs and pat dry with paper towels, and remove any silver skin from the backs. (You should be able to remove this with your fingers.)
- If you want, trim the ribs into 4-5 rib sections.
- Season the ribs liberally with Memphis-style barbecue rub. You'll use about 1 tablespoon per pound.
- Arrange the ribs on the roasting pan or prepared baking sheet(s), and cover with aluminum foil. Transfer to the preheated oven, and bake for 5 hours.
- Once the ribs have baked for 5 hours, remove from the oven. Brush the ribs with ¾ cup barbecue sauce, then sprinkle with additional barbecue rub.
- Transfer the pan(s) back into the oven, and cook uncovered for an additional 2 hours or until the ribs are tender. The meat will start pulling off the bones, and once it does, you'll know your ribs are almost ready!
- When the second bake is done, remove from the oven.
- Preheat the grill to 350°-400°F.
- Turn off the burners on the side where the ribs will be finished, as the barbecue sauce will cause them to catch fire.
- Baste the ribs with an additional ¾ cup of the barbecue sauce, and grill until sticky sweet and darkened. (About 10-15 minutes.)
- Sprinkle with additional barbecue rub to finish, and enjoy!
- Preheat the oven's broiler.
- While the broiler is heating up, brush the ribs with an additional ¾ cup of the barbecue sauce.
- When the broiler is screaming hot, transfer the ribs back into the oven, and broil for 8 minutes, or until the tops of the ribs are browned and sticky.
- Remove from the oven, sprinkle with additional barbecue rub to finish, and enjoy!
Nutrition Facts : Calories 943 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 335 milligrams cholesterol, Protein 88 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 727 milligrams sodium, Sugar 14 grams sugar
QUICK & EASY MEMPHIS-STYLE BBQ RIBS
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
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.
OVEN BAKED MEMPHIS RIBS
Make and share this Oven Baked Memphis Ribs recipe from Food.com.
Provided by Mebriella
Categories Pork
Time 9h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Mix all ingredients together until blended.
- Lay ribs out flat and rub both sides generously with rub.
- Wrap in plastic wrap and store in the refrigerator for at least 2 hours.
- Preheat oven to 450 degrees.
- Put a rack inside a large shallow roasting pan to keep the ribs off the bottom of the pan.
- Lay ribs across rack and fill pan with water under the ribs making sure the ribs are not touching the water.
- Cover tightly with aluminum foil and bake for 30 minutes in a hot oven.
- Turn the temperature down to 300 degrees and allow ribs to cook slowly for at least 4-6 hours until the meat begins to fall off the bone.
- Remove from oven and carefully remove foil so that steam escapes.
- Brush ribs generously with Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce.
- Return to the oven to bake for 15 minutes.
- Carefully use tongs to lift ribs in one piece and place on platter.
Nutrition Facts : Calories 150.3, Fat 1.5, SaturatedFat 0.2, Sodium 1375.6, Carbohydrate 35.3, Fiber 3.6, Sugar 25.1, Protein 2.1
DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)
Provided by Dave Lieberman
Categories main-dish
Time 2h15m
Yield about 15 ribs
Number Of Ingredients 9
Steps:
- Preheat over to 300 degrees F.
- Mix the rub ingredients together well in a small bowl.
- Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
- Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.
MEMPHIS-STYLE BABY BACK RIBS
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
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.
MEMPHIS STYLE BABY BACK RIBS
Memphis, TN is famous for Elvis Presley, Graceland and fantastic barbecue. This is my version of those famous ribs.
Provided by PaulaG
Categories Pork
Time 9h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the ribs and pat dry with paper towels.
- Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
- Seal the foil and place in refrigerator for 4 to 6 hours.
- Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
- Cook for 3 to 4 hours or until tender.
- Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
- Serve with extra sauce and lots of paper towels.
Nutrition Facts : Calories 1405.9, Fat 98.2, SaturatedFat 35.5, Cholesterol 381, Sodium 2121.3, Carbohydrate 25.8, Fiber 1.8, Sugar 16.7, Protein 105
MEMPHIS STYLE PORK RIBS
One of three recipes--also try my Kansas City Ribs or Chinese Five-Spice Ribs. Nothing fancy, but folks will rave about these melt-in-your-mouth delites. These are a bit smoky tasting and very savory.
Provided by Battle in Seattle
Categories Pork
Time 2h5m
Yield 2 full rib racks, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F.
- Mix rub ingredients together well.
- Lay the ribs on a rack in a foil-lined pan, and rub all of the spice mix evenly onto both sides of both rib racks.
- Bake meat-side up for 2 hours, or until each rack droops on both sides when picked up with tongs in the middle.
- Serve with favorite BBQ sauce, or dry. (I enjoy them both ways).
- HINT: Can bake ahead, especially if making for a crowd. To reheat, bake (meat side up) partially covered with foil for 30 minutes at 250 degrees F.
Nutrition Facts : Calories 30.4, Fat 1.3, SaturatedFat 0.1, Sodium 1767.2, Carbohydrate 5.3, Fiber 1.9, Sugar 1.9, Protein 1.1
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