Slow-Cooked Memphis Ribs

Slow-Cooked Memphis Ribs
Photo by Scott Phillips

Ingredients

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

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