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Oven-Roasted Ribs

Slow-Cooked Memphis Ribs

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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


user reviews

truly excellent
Excellent 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..
This 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.
This 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.
the best i've ever had
The 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.
I 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.