Memphis Pork Ribs Steven Raichlen Recipes

We found this recipe in his amazing cookbook and off his cooking show. This is made for Beer can chicken, but can also be used on ribs. I hate salt,so I never use it in this recipe, but if you are salt lovers, go for it!!

Provided by dragonpawz

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

• Ingredients

Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. It never fails to amaze me how one simple idea can give birth to so many great regional variations. Consider ribs. The pork rib is one of the most perfect morsels ever to occupy a grill. The meat is generously marbled, which keeps it moist during prolonged cooking. As the fat melts, it crisps the meat fibers and bastes the meat naturally. The bones impart a rich meaty flavor (meat next to the bone always tastes best), while literally providing a physical support-a gnawable rack on which to cook the meat. Yet depending on whether you eat ribs in Birmingham or Kansas City, or Bangkok or Paris for that matter, you'll get a completely different preparation. I've always been partial to Memphis-style ribs. Memphians don't mess around with a lot of sugary sauces. Instead, they favor dry rubs-full-flavored mixtures of paprika, black pepper, and cayenne, with just a touch of brown sugar for sweetness. The rub is massaged into the meat the night before grilling, and additional rub is sprinkled on the ribs at the end of cooking. This double application of spices creates incredible character and depth of flavor, while at the same time preserving the natural taste of the pork. Sometimes a vinegar and mustard based sauce-aptly called a mop sauce-is swabbed over the ribs (with said mop) during cooking; I've included one here, for you to use if you like. You can choose any type of rib for this recipe: baby back ribs, long ends, short ends, rib tips-you name it. Cooking times are approximate. The ribs are done when the ends of the bones protrude and the meat is tender enough to pull apart with your fingers. I like my ribs served dry, in the style of Memphis's legendary barbecue haunt, the Rendezvous. If you want to serve them with a sauce, you'll find a number to choose from in this chapter.

Provided by Steven Raichlen

Categories     Backyard BBQ     Dinner     Lunch     Beef Rib     Tailgating     Grill     Grill/Barbecue     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 16

• Ingredients

Another variation for pork ribs. This recipe is for 2 racks (5lbs) and includes a dry rub and an optional mopping sauce. Serve it with your favorite BBQ sauce. This recipe works equally well in the oven with the ribs on a roasting rack. Raichlen also says to marinate in the dry rub 4 hours to overnight, but I don't find this necessary.

Provided by threeovens

Categories     Pork

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 14

• Ingredients

Nutrition Facts : Calories 645.1, Fat 48.5, SaturatedFat 17.5, Cholesterol 173.8, Sodium 1018.1, Carbohydrate 3, Fiber 1, Sugar 1.4, Protein 45