Memphis-Style Barbecue Pork Ribs

Succulent Memphis-style barbecue pork ribs created at home! A pomegranate vinegar mop and savory dry rub keep these ribs wet and tasty!

Every time i buy a rib desire, I hear the Chili’s eating place theme song play in my head “I got my baby back, baby back ribs…”, haha.

I was shocked to get that St. gladiator vogue pork spareribs square measure my ribs of alternative once changing into passionate about them at our native renowned Dave’s Bar-B-Q building. i feel what oversubscribed Maine was simply the proper meat to bone magnitude relation which glorious dry spice rub that adds further flavor and punch with every bite!

I have a cookery confession to form. I’ve ne'er done ribs before! I actually have been hesitant to form them reception for concern of over cookery them and additionally the daunting uncertainty of that methodology to use. It’s straightforward to second guess yourself with such a lot of cookery ways. There’s boiling, smoking, roasting, roasting and lots of mixtures exploitation multiple ways.

I’ve been increase my barbecue confidence this summer, thus i select to grant St. gladiator vogue pork spareribs a attempt. i made a decision to use the low and slow barbecue methodology then finishing the cookery within the kitchen appliance. The result's the foremost flavourous and meaty home done Memphis-style barbecue pork ribs – you’ll ne'er have to be compelled to quit for hyped up grilled ribs again!

The essential parts to create Memphis-style grilled pork ribs

Select ribs that ar cut into St. gladiator vogue spareribs (with the ideas removed).

The “mop” or skinny vinegar based mostly sauce accustomed baste the ribs multiple times because the ribs cook. I used a pomegranate juice and apple vinegar mop to feature additional flavor and keep the meat dampish throughout the preparation.

The spice rub is what provides the “in your face!” flavor power for the ribs. The dry spice rub could be a heavenly combination of sweet sugar, paprika, flavoring, pepper, salt, garlic, onion and dried thyme. augment the meat before preparation that the spices will infuse. Then serve with an additional dusting of your savory mixture before serving, this provides the appetizing  intense flavor in every bite.

When I cooked the ribs initial over low heat (275 to 300°F), I created guaranteed to place a grill measuring device on the barbecue in order that I may monitor the temperature.

When preparation low ANd slow for an hour and a [*fr1], observance that temperature is crucial for preventing overly dry rib meat, particularly with the dry rub. Searing the meat on the grill initial adds a refined flavor from the browning that happens throughout preparation at high heat (Maillard reaction), and picks up any smoky flavors from the grill or wood once roasting.

The ribs will take up plenty of space on the grill if creating over one rack, thus you'll use a rib rack for cooking to make extra space throughout the long preparation method once you have got cooked the meat. Finishing the preparation within the kitchen appliance ensures consistent preparation and prevents excessive wet loss.

I have to mention, these Memphis-style barbecue pork ribs area unit addicting. Jason and that i finished an entire rack to ourselves! I liberally wet every tender piece of rib with additional dry rub then unfit it in my do-it-yourself sweet and spicy sauce.

Make sure to serve some creamy All-American salad and sweet blueberry quick bread as your facet dishes. Your guests are going to be guaranteed to leave with a full belly and smiling face, however don’t be stunned if the food coma kicks in and that they want a bit rest on your couch!

Ingredients

Ribs-

3 pounds spareribs, (St. Louis-style) trimmed

1/2 cup pomegranate juice, or apple juice

3 tablespoons apple cider vinegar

Spice Rub-

2 tablespoons paprika

2 tablespoons dark brown sugar

1 tablespoon salt

2 teaspoons chili powder

1 teaspoon cayenne pepper

1 1/2 teaspoons black pepper, ground

1 teaspoon garlic powder

2 teaspoons onion powder

1/2 teaspoon dried thyme

Instructions

Combine dry rub ingredients. Rub beach side of the rack with 3 tablespoons of the spice rub. Save additional spice rub for seasoning when serving. Let ribs sit at room temperature for 1 hour.

Combine the pomegranate juice (or apple juice) with the apple cider vinegar. Set aside.

Heat grill to about 275-300°F. For a gas grill with 3 burners, keep the center burner off, and the two other burners to low. Adjust heat as needed for your grill.

Clean and oil grill grate. Place ribs meat side down on the cool side of the grill.

Cover and cook for 1-½ hour as follows: After the first 30 minutes, brush the rack with 2 tablespoons of pomegranate juice mixture. Flip the rack over at 45 minutes of cooking. Brush the rack with 2 tablespoons of the juice mixture. At 1 hour and 15 minutes of cooking, brush another 2 tablespoons of juice mixture on the rack.

During the final 20 minutes of cooking the ribs on the grill, adjust the oven rack to lower-middle position and heat oven to 300°F.

Set a wire rack in a rimmed baking sheet and enough water to cover the bottom of the pan. Transfer ribs (meat side up) to prepared rack and brush the rack with 2 tablespoons of juice mixture.

Roast for 1 hour, brushing each with 2 tablespoons of juice mixture every 15 minutes (4 times total).

Roast until meat is tender but not falling off the bones, the internal temperature should reach 190 to 200°F at the meatiest part of the racks. This may be a total of 1 hour to 1-½ hours roasting in the oven.

Transfer ribs to cutting board, tent loosely with foil and allow to rest for at least 15 minutes. Slice ribs between bones and serve with your favorite barbecue sauce and additional spice rub for extra seasoning.

Notes

Recipe Adapted from Cooks Illustrated, The Science of Good Cooking.