Memphis-Style Pork Ribs

Ingredients

• 1.6 kg pork spare ribs
• 45 g brown sugar
• 3 tbsp smoked paprika
• 2 tsp fine salt
• 2 tsp ground black pepper
• 2 tsp granulated garlic
• 2 tsp granulated onion
• 1 tsp mustard powder
• 1/2 tsp ground cayenne pepper
• 1/2 tsp ground cumin
• 2 tbsp yellow mustard
• 80 ml apple cider vinegar
• 120 ml cloudy apple juice
• 150 ml smoky barbecue sauce

Method

1. Remove the white membrane on the back of the ribs by lifting it with the tip of a knife and then pulling it with a paper towel; the surface should become matte and slightly fibrous.
2. Mix the brown sugar, smoked paprika, salt, pepper, granulated garlic, granulated onion, mustard powder, cayenne pepper, and cumin until you have an even powder without any wet clumps.
3. Brush the ribs with a thin layer of yellow mustard, then generously massage the spice mixture over all sides; let rest until the rub looks moist and well adhered to the meat.
4. Heat the oven to a low temperature, place the ribs on a rack set over a baking dish, bone-side down, and bake until the spices darken and the meat begins to shrink back from the bones.
5. Mix the apple cider vinegar and apple juice, then lightly moisten the ribs during cooking whenever the surface looks dry; it should remain dark, shiny in spots, but never soggy.
6. Continue cooking slowly until the meat bends easily when one end is lifted and a knife slides between the bones with slight resistance.
7. Let the ribs rest out of the oven, loosely covered, until the juices stabilize and the crust stays flavorful without excessive steaming.
8. Slice between the bones, dust with the remaining spices if you prefer a true dry Memphis style, then serve with the smoky barbecue sauce on the side, without coating the crust.

Nutrition

Per serving

Energy

632.5 kcal

Protein

45.48 g

Carbohydrate

30.21 g

Fat

35.51 g

Fibre

4.11 g

Calcium

62.58 mg

Iron

3.07 mg

Magnesium

31.63 mg