Memphis-Style Dry Ribs
This recipe delivers classic Memphis-style dry ribs, featuring a complex, savory, and slightly spicy spice blend. The ribs are slow-cooked to tender perfection, basted with apple juice for moisture, resulting in a deeply flavorful and satisfying dish perfect for any barbecue.
Equipment
- 1 Large Mixing Bowl For preparing the spice rub.
- 1 Baking Sheet with Wire Rack For cooking the ribs evenly.
- 1 Aluminum Foil For wrapping and covering the ribs during cooking.
- 1 Basting Brush For applying apple juice during cooking.
- 1 Sharp Knife For trimming ribs and slicing.
Ingredients
Main
- 6 tbsp. kosher salt
- 2 tbsp. dark brown sugar
- 2 tbsp. paprika
- 1 tbsp. dried oregano
- 1 tbsp. ground black pepper
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried thyme
- 1 tsp. dried marjoram
- 1 tsp. dried parsley
- 1 tsp. ground cumin
- 1 tsp. dry mustard powder
- 1 tsp. celery seeds
- 1/2 tsp. cayenne
- 1/2 tsp. ground fennel seeds
- 1/4 tsp. ground white pepper
- 2 racks St. Louis-cut pork spareribs about 3 lb. each
- 3/4 cup apple juice
Instructions
- In a large mixing bowl, combine all rub ingredients: kosher salt, dark brown sugar, paprika, dried oregano, ground black pepper, garlic powder, onion powder, dried thyme, dried marjoram, dried parsley, ground cumin, dry mustard powder, celery seeds, cayenne, ground fennel seeds, and ground white pepper.
- Prepare the St. Louis-cut pork spareribs by removing the thin membrane from the bone side using a paper towel for better grip. Trim any excess fat as desired.
- Generously coat both sides of the spareribs with the prepared spice rub, pressing it firmly onto the meat to ensure it adheres well.
- Place the rubbed ribs on a wire rack set over a baking sheet, cover loosely with plastic wrap, and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the flavors to deeply penetrate the meat.
- Preheat your oven to a low temperature of 250-275°F (120-135°C), or prepare your smoker for indirect heat at the same temperature range.
- Wrap each rack of ribs tightly in aluminum foil, or place them meat-side up on the wire rack and cover the entire baking sheet tightly with foil.
- Cook the ribs for 2-3 hours, then carefully unwrap the foil, baste generously with apple juice, and re-wrap. Continue cooking for another 1-2 hours, or until the meat is very tender and begins to pull away from the bones.
- For the last 30-60 minutes, remove the foil completely, baste again with apple juice, and continue cooking uncovered to develop a savory bark. If desired, increase oven temperature to 300-325°F (150-160°C) or transfer to a preheated grill/smoker.
- Once cooked to your desired tenderness and bark development, remove the ribs from the oven or grill and let them rest, tented loosely with foil, for 15-20 minutes.
- Slice the ribs between the bones and serve immediately, perhaps with a light sprinkle of extra rub for enhanced flavor and presentation.
Notes
For truly tender ribs, always remove the thin membrane from the back of each rack before applying the rub. This allows the spices to penetrate better and prevents a chewy texture. Apply the spice rub liberally and let the ribs rest in the refrigerator for at least 4 hours, or preferably overnight, to maximize flavor absorption. Cooking low and slow is crucial for breaking down connective tissues, resulting in succulent meat. Basting with apple juice throughout the cooking process helps keep the ribs moist and adds a subtle sweetness. For an authentic bark, consider finishing the ribs on a smoker or a very hot grill for the last 30-60 minutes after unwrapping.