Slow-Cooked Memphis Ribs

by Steve Johnson

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Too cold to grill outside? Slow roasting in the oven yields a rib that's just as tender and succulent. Rub the ribs with a zesty spice blend, and you'll swear they came from a backyard BBQ pit.Serves four to six as a main course or six to twelve as an appetizer.Yields 1/2 cup spice rub and 2 cups sauce

pork spareribs cider vinegar Worcestershire sauce more more

For the ribs
2 full (13-rib) racks of St. Louis-cut pork spareribs (about 3 lb. each)
Kosher salt

For the Memphis spice rub
2-1/2 Tbs. hot chili powder
2 Tbs. ground cumin
1 Tbs. ground coriander
1 Tbs. kosher salt
1/2 Tbs. paprika
1/2 Tbs. dark brown sugar
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne

Tip: In a small bowl, stir together all the ingredients.

For the barbecue sauce
1/4 cup vegetable oil
1 medium onion, finely diced
Kosher salt
1 can (14 ounces) tomato purée
2 Tbs. dark brown sugar
2 Tbs. tomato paste
2 Tbs. cider vinegar
1 Tbs. Worcestershire sauce
1 Tbs. Tabasco sauce
1 Tbs. Dijon mustard
1 tsp. hot chili powder
1 tsp. paprika
1/4 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. After the first hour, rotate the pan every 30 minutes (Note: If you use two baking sheets, switch their position in the oven, too). The ribs will sizzle gently as they cook, and they'll become tender after about 2 hours in the oven.

To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance. If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan.

Remove the rib racks from the oven, put them on a cutting board meaty side down (so they're easier to slice), and slice them into individual ribs. Arrange the ribs on a platter and serve with the sauce on the side.

photo: Scott Phillips

From Fine Cooking 56, pp. 59

February 1, 2003

user reviews

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by jlcall, 6/22/2009truly excellent

by laurava, 4/11/2008Excellent rub- haven't tried the sauce but the rub and oven method (for winter- we put them on the BBQ for last hour if weather permits) is top notch..

by hoop, 3/14/2008This has become a staple in our house both in summer and winter. The rub is terrific and the sauce provides a cooling partner. Many guests have gushhed over it but since we're 'empty nesters', I've found that making the full sauce recipe or even double and freezing portions in plastic baggies allows for the full experience without the cooking every time. Just nuke (uh microwave) the bag at the last minute. The accompaniments are often cole slaw and slow roasted beets from another issue.

by kaloeb, 12/28/2007This has become one of my family's favorite's. I use my own barbecue sauce but follow the recipe for the ribs faithfully. Truly wonderful.

by airstream, 11/1/2007the best i've ever had

by Shootay, 10/23/2007The rub is terrific and has become my house rub. The sauce is great too, but I usually use a purchased sauce to make life easier. I adapted recipe for the grill(gas, indirect heat, 300-325 degrees) since grilling year round is an option. I add wood chips, usually hickory but sometimes apple. Cooking time is same. Rotate ribs once during the two hours. I also use a water pan in grill to keep ribs from getting dry.

by NLW, 10/16/2007I have made this recipe several times for company. The ribs were served both with and without the barbecue sauce. In every case they received rave reviews and a request for the recipe. Great served with Garlic Mashed Potatoes and coleslaw.