Pork
Memphis pork ribs
Memphis pork ribs are a classic Southern barbecue dish known for their tender texture and bold, smoky flavor. They are typically coated with a dry rub of spices before being slow-cooked or smoked, resulting in a flavorful crust. Unlike some other styles, Memphis ribs are often served without sauce or with sauce on the side, highlighting the savory spice blend.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
The day before cooking, begin by lightly toasting the peppercorns, cumin seeds and mustard seeds in a hot dry pan until fragrant– about 30 seconds a. 1/2 tsp peppercorns
b. 1/2 tsp cumin seeds
c. 1/2 tsp mustard seeds
Transfer to a pestle and mortar or spice grinder and grind to a powder, then stir in the rest of the spices. Apply the rub all over the ribs and leave to cure overnight in the fridge a. 1/2 tsp paprika
b. 1/2 tsp garlic powder
c. 1 tsp celery salt
d. 1/2 tsp dried oregano
e. 1/4 tsp cayenne pepper
f. 1 tbsp of brown sugar
g. 1 rack of pork ribs
Preheat the oven to 180ºC/gas mark 4 or set up a barbecue to cook over in-direct heat (either by using heat deflectors or setting up the coals at one side so you have a hotter and a cooler cooking side of the barbecue)
Cook the ribs either in the oven or over in-direct heat on the barbecue for 90 minutes, basting with cider vinegar every 20 minutes to prevent them from drying out
Slice in between each rib and serve up hot
Ingredients
1 rack of pork ribs
1/2 tsp peppercorns
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp celery salt
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 tbsp of brown sugar
5 tbsp of cider vinegar