Serves 2
195 min
Memphis-Style Barbecue Pork Ribs
Recipe GLPR71ae1dad9d966a
Tender, smoky pork ribs seasoned with a bold dry rub of paprika, cayenne, and warm spices, then slow-cooked on the grill and finished in the oven with a tangy pomegranate-vinegar brush. The result is meat that's fall-apart tender with a flavorful crust and deep barbecue character. A Memphis classic that's gluten-free and dairy-free.
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Ingredients
2 tablespoons Paprika
1 tablespoon Salt
1½ teaspoons Ground black pepper
1 teaspoon Cayenne pepper
2 teaspoons Chili powder
1 teaspoon Garlic powder
2 teaspoons Onion powder
½ teaspoon Dried thyme
2 tablespoons Dark brown sugar
3¼ pounds St. Louis-style pork spareribs, trimmed
3 tablespoons Apple cider vinegar
½ cup Pomegranate juice or apple juice
Directions
Combine paprika, salt, black pepper, cayenne pepper, chili powder, garlic powder, onion powder, thyme, and brown sugar in a small bowl to create the dry rub spice mixture.
Rub the meat side of the spareribs generously with approximately 3 tablespoons of the dry rub, working it into the meat. Set aside the remaining spice rub for serving.
Allow the seasoned ribs to sit at room temperature for 1 hour so the flavors can penetrate the meat.
While the ribs rest, whisk together the apple cider vinegar and pomegranate juice (or apple juice) in a bowl and set aside.
Preheat your grill to 275–300°F. For a gas grill with three burners, turn off the center burner and set the two side burners to low heat. Adjust as needed for your specific grill. Clean and lightly oil the grill grate.
Place the ribs meat side down on the cool side of the grill (away from direct heat). Cover the grill and cook for 1½ hours total. After 30 minutes of cooking, brush the top side of the ribs with 2 tablespoons of the juice mixture.
At 45 minutes into the cooking time, flip the ribs over to meat side up and brush with another 2 tablespoons of the juice mixture.
At 1 hour and 15 minutes of cooking, brush the ribs with an additional 2 tablespoons of the juice mixture.
During the final 20 minutes of grill cooking, position an oven rack to the lower-middle position and preheat the oven to 300°F. Set a wire rack in a rimmed baking sheet and add just enough water to cover the bottom of the pan.
Once the ribs have finished their grill time, carefully transfer them meat side up to the prepared rack in the baking sheet. Brush with 2 tablespoons of the juice mixture.
Roast the ribs in the oven for 1 to 1½ hours, brushing with 2 tablespoons of the juice mixture every 15 minutes (for a total of 4 additional brushings). The ribs are done when the meat is tender but not falling off the bones, and the internal temperature at the meatiest part of the rack reaches 190–200°F.
Transfer the cooked ribs to a cutting board, tent loosely with foil, and rest for at least 15 minutes to retain the juices.
Slice the ribs between the bones. Serve with your favorite barbecue sauce and sprinkle the remaining dry rub over the top for extra flavor.
