Slow-Cooked Memphis Ribs

Slow-Cooked Memphis Ribs
Photo by Scott Phillips

Ingredients

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

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

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