Memphis Style Pork Ribs

Name: Memphis Style Pork Ribs
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 2 full rib racks, 4-6 serving(s)
Ingredients: 2 1/2 teaspoons chili powder; 2 tablespoons ground cumin; 1 tablespoon ground coriander; 1 tablespoon kosher salt; 1/2 tablespoon paprika (can substitute smoked paprika if available); 1/2 tablespoon brown sugar; 1/2 teaspoon ground black pepper; 1/4 teaspoon cayenne pepper; 2 pork rib racks, St. Louis cut; barbecue sauce (optional)

Submitted by Battle in Seattle

"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."

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Ready In:: 2hrs 5mins
Ingredients:: 10
Yields:: 2 full rib racks
Serves:: 4-6

ingredients

RUB
2 ¹⁄₂ teaspoons chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt
¹⁄₂ tablespoon paprika (can substitute smoked paprika if available)
¹⁄₂ tablespoon brown sugar
¹⁄₂ teaspoon ground black pepper
¹⁄₄ teaspoon cayenne pepper
RIBS
2 pork rib racks, St. Louis cut
barbecue sauce (optional)

directions

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.

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Reviews

I use this rub for my pulled pork. I rub a pork loin the night before I'm going to cook it. Then slow roast it. People like it with bbq sauce. If doing that, I shred it and put it in the crock pot with the sauce. I prefer it without it. This has become my signature take along dish!

CYNDAM

RECIPE SUBMITTED BY

Battle in Seattle

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> I'm a native Idahoan, but spent seven years in Kansas City before moving to Seattle five years ago. I work for a large international nonprofit in fundraising, but my true passion is cooking and baking. My dream in life would be to open my own delicatessen--I do not believe a sandwich to my standards can be found in Seattle. There are some good ones, but not the best. I am married to my best friend, Sean, who also acts as my personal sous chef in our kitchen. We have two cats, Jackson and T-Bone, and love to garden and play outside. We also love to trapse downtown to Pike Place Market and gather ingredients for a delicious meal. You can find anything there, but we especially love the fresh fish selection, of course the produce, the bread from Three Girl's Bakery, the sausages from Uli's, the cheeses from DiLaurenti's, and the hot donuts across the hall. YUM!

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