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Friday, July 04 2014
Memphis Dry Ribs
  • 4 - 5    pounds   pork loin back ribs or meaty pork spareribs
  • 1    tablespoon   smoked paprika or sweet paprika
  • 1 1/2   teaspoons   brown sugar
  • 1    teaspoon   ground pasilla or ancho chile pepper
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   ground coriander
  • 1/2   teaspoon   dry mustard
  • 1/2   teaspoon   garlic powder
  • 1/4   teaspoon   celery salt
  • 1/4   teaspoon   coarsely ground black pepper
  • 1/8   teaspoon   cayenne pepper
  • 2    cups   hickory or oak chips
  • 1/2   cup   cider vinegar
  • 2    tablespoons   yellow mustard
  •     Memphis Creamy Coleslaw (see recipe below) (optional)
Memphis Creamy Coleslaw
  • 1/2   cup   mayonnaise
  • 2    tablespoons   dill or sweet pickle juice
  • 1    teaspoon   sugar
  • 1/2   teaspoon   lemon-pepper seasoning
  • 1/4   teaspoon   salt
  • 4 - 5    cups   packaged shredded cabbage with carrot (coleslaw mix)
  • 1/2   cup   chopped red onion

Trim fat from your rib dinner. Place ribs in a shallow roasting pan. In a small bowl combine smoked paprika, brown sugar, pasilla pepper, salt, coriander, dry mustard, garlic powder, celery salt, black pepper, and cayenne pepper. Reserve 1 teaspoon of the rub mixture. Generously sprinkle remaining rub mixture over both sides of ribs; rub in with your fingers. Cover dish with foil.
Bake ribs, covered, in a 350 degrees F oven for 2 to 2-1/2 hours or until very tender. Drain off fat.
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
For mop sauce, in a medium bowl whisk vinegar into yellow mustard; stir in the 1 teaspoon reserved rub mixture.
Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 10 minutes or until ribs are browned, turning once, and brushing occasionally with mop sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips, according to manufacturer directions. Place ribs on grill rack. Grill as directed above.)
If desired, serve with Memphis Creamy Coleslaw. Makes 4 to 6 servings.
Memphis Creamy Coleslaw
In a large bowl combine mayonnaise, dill or sweet pickle juice, sugar, lemon-pepper seasoning, and salt. Stir in coleslaw mix and chopped red onion. Toss to coat. Cover and chill 1 hour before serving. Makes 4 to 6 servings.
Nutrition Facts per serving of coleslaw: 235 cal., 22 g total fat (3 g sat. fat), 10 mg chol., 420 mg sodium, 9 g carb., 2 g dietary fiber, 1 g protein.
Posted by: AT 10:11 am   |  Permalink   |  0 Comments  |  Email

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