Slow-Cooked Memphis Ribs

Slow-Cooked Memphis Ribs
Photo by Scott Phillips

Ingredients

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

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