Slow-Cooked Memphis Ribs
by Steve Johnson
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Serves four to six as a main course or six to twelve as an appetizer.
For the ribs
2 full (13-rib) racks of St. Louis-cut pork spareribs (about 3 pounds each)
Kosher salt for sprinkling
For the Memphis spice rub (Yields 1/2 cup)
2-1/2 tablespoons hot chili powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt
1/2 tablespoon paprika
1/2 tablespoon dark brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
Tip: In a small bowl, stir together all the ingredients.
For the barbecue sauce (Yields about 2 cups)
1/4 cup vegetable oil
1 medium onion, finely diced
Kosher salt
1 can (14 ounces) tomato purée
2 tablespoons dark brown sugar
2 tablespoons tomato paste
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1 tablespoon Dijon mustard
1 teaspoon hot chili powder
1 teaspoon paprika
1/4 teaspoon cayenne
How to cook and carve oven-roasted rib
1. 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.
2. 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.
3. 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
