Memphis Dry-Rub Ribs

Photo by Sommer D.
Adapted from keyingredient.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 2

    racks (1 1/2 lbs each) baby back ribs

  • 2

    tsp salt

  • 2

    tsp light brown sugar

  • 2

    tsp paprika

  • 1 1/2

    tsp garlic powder

  • 1 1/2

    tsp chili powder

  • 1 1/2

    tsp ground cumin

  • 1

    tsp black pepper

  • 1

    tsp dried oregano

  • 1/2

    tsp cayenne pepper

Directions

Place the ribs in a large roasting pan. In small bowl, combine all the remaining ingredients to make the spice rub. Rub the spice mixture all over the ribs. Get in there real good and make sure you don't miss any spots. Cover tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat the oven to 325, pour a few tbsp of water into the bottom of a roasting pan, and place the ribs in the pan. Cover the pan and cook until the ribs are very tender, about 2 1/2 hours. Run the ribs under the broiler for a few minutes to brown them up before serving. If grilling - Grease the grate by brushing with oil. When you are ready to cook the ribs, preheat the grill. Adjust the heat for low, indirect grilling. Place the ribs over indirect heat, cover, and cook, turning occasionally, until the ribs are tender and just about falling off the bone 3 to 3 1/2 hours.

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