Slow-Cooked Memphis Ribs

Slow-Cooked Memphis Ribs
Photo by Scott Phillips

Ingredients

  • 2 full (13-rib) racks of St. Louis-cut pork spareribs (about 3 lb. each)
  • 1 tsp. paprika
  • 1 tsp. hot chili powder
  • 2 Tbs. ground cumin
  • ½ Tbs. dark brown sugar
  • 2 Tbs. tomato paste
  • ½ Tbs. paprika
  • + 16 more ingredients
    • 2-½ Tbs. hot chili powder
    • 1 medium onion, finely diced
    • 1 Tbs. ground coriander
    • Kosher salt
    • 2 Tbs. cider vinegar
    • 1 Tbs. Worcestershire sauce
    • 1 Tbs. Dijon mustard
    • ¼ tsp. cayenne
    • ¼ tsp. cayenne
    • 1 Tbs. Tabasco sauce
    • ¼ cup vegetable oil
    • 1 can (14 ounces) tomato purée
    • 1 Tbs. kosher salt
    • 2 Tbs. dark brown sugar
    • ½ tsp. freshly ground black pepper
    • Kosher salt

Position a rack in the center of the oven and heat the oven to 300°F. Sprinkle and press 1/4 cup of the rub on both sides of each rib rack. Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet. Lightly season the ribs with salt and put them in the oven. ...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network