MEMPHIS PORK RIBS (STEVEN RAICHLEN)

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Memphis Pork Ribs (Steven Raichlen) image

Another variation for pork ribs. This recipe is for 2 racks (5lbs) and includes a dry rub and an optional mopping sauce. Serve it with your favorite BBQ sauce. This recipe works equally well in the oven with the ribs on a roasting rack. Raichlen also says to marinate in the dry rub 4 hours to overnight, but I don't find this necessary.

Provided by threeovens

Categories     Pork

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 14

2 tablespoons paprika
1 tablespoon fresh ground black pepper
1 tablespoon dark brown sugar
1 1/2 teaspoons kosher salt
1 1/2 teaspoons celery salt
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cups distilled white vinegar
1/2 cup water
1/2 cup Dijon mustard
1 tablespoon kosher salt
5 lbs pork ribs (2 racks)

Steps:

  • Set up your grill for indirect heating at 350 degrees F; place a drip pan in the middle of your coals.
  • Remove the silver skin from the ribs with your hands.
  • Combine all the rub ingredients and rub 2/3 of it on both sides of ribs.
  • Place ribs on the grill and close the cover.
  • Combine all the ingredients for the mopping sauce.
  • After 30 minutes of cooking, mop the ribs with the sauce; repeat mopping every 20 minutes thereafter.
  • Continue to cook the ribs until they are tender and the meat has shrunk a bit from the bones, about 1 1/2 hours.
  • Remove ribs from the grill, once they are done, and place on a cutting board; mop ribs one last time and sprinkle with remaining dry rub.
  • Cut into serving size pieces as desired.

Nutrition Facts : Calories 645.1, Fat 48.5, SaturatedFat 17.5, Cholesterol 173.8, Sodium 1018.1, Carbohydrate 3, Fiber 1, Sugar 1.4, Protein 45

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