Editors' Pick
Memphis Style Baby Back Ribs
"Memphis, TN is famous for Elvis Presley, Graceland and fantastic barbecue. This is my version of those famous ribs."
photo by Jonathan Melendez
- Ready In:
- 9hrs
- Ingredients:
- 7
- Serves:
-
4
ingredients
-
Rib Rub
- 4 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons fresh ground black pepper
- 1 teaspoon cayenne pepper
- 4 -5 lbs baby back ribs
- 1 -2 cup barbecue sauce (I use Memphis Barbecue Sauce recipe 99023)
directions
- Wash the ribs and pat dry with paper towels. Using a flatware table knife loosen the membrane from the bone side of the ribs. When loose, use a paper towel to pull the membrane off the back of the ribs.
- 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.
Questions & Replies
-
So you don't remove the silver skin from bone-side of the ribs? -
How do I get a recipe for Memphis Barbecue Sauce # 99023 ? -
Every Memphis style rib recipe I've looked up also uses brown sugar. Do you think this would benefit from adding brown sugar?
-
How do I get the barbecue sauce recipe? -
Pork or beef ribs?
Reviews
-
Some of the best at-home ribs I've ever made and tried! They were falling off the bone. I can't recommend them enough! -
I have been using this method for many years. I find that 900Degree/hours is the key, 225F/4hrs or 300F/3hrs. Either one will work, but I prefer the 225F/4 hours. You can prepare it the afternoon/evening before, wrap it up in the foil, and refrigerate overnight. Place a roasting tray on the bottom rack of the oven to catch any drippings, as on occasion the rib bones can puncture the foil unnoticed. -
I have made this twice, and each time it comes out great. I did follow another's advice and only cooked the ribs closer to 3.5 hours so they would stay together while I placed them on the grill. Thanks for a great recipe!!
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It was kinda grainy. The big problem was my husband wrapped the ribs in foil bone side up, it didn't mention anything about this in the recipe so he didn't think it would matter. So when we opened the ribs the meat was sitting in a grease bath, gross! the meat was so over done I couldn't pick it up with tongs, we had to pull it out of the grease and eat them with a fork, tender but not a keeper...
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Paula G, thank you for this great recipe. We made it for our dinner group and boy where we the talk of the neighbor. We also used the Memphis Barbecue sauce that you recommend. The only thing we did different was cook them for about 5 hours and the meat just fell off the bones, I think that is what impressed our dinner guest. Thank you for making our night a big success.
see 33 more reviews
Tweaks
-
After marinating, put in a smoker on 250 degrees for 8 hours. Remove from smoker, and grill with sauce about 20 minutes for sauce to cook in. Placing the ribs in foil pans helps with cleanup, always place fat side Up in a smoker. -
Remove the silver skin from the underside of the Rack. This improves the chew. -
I prefer the following rub; 2 parts paprika, 2 parts brown sugar, 1 part each of salt, black pepper, granulated garlic, granulated onion, chili powder, cumin and cayenne. Options I use at times are dry oregano or thyme, and a pinch of one of the following; ground cloves, cinnamon, nutmeg, allspice or a tsp. of powdered instant coffee.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
