Memphis Ribs

Memphis Ribs
Bring a taste of Tennessee to your dinner table, thanks to our classic Memphis spice rub
Icon_cookingtime_grey Created with Sketch. 5 hours
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 2
Memphis Ribs


For the ribs

For the BBQ sauce

  • 50g tomato ketchup
  • 10g muscovado sugar
  • 10g cider vinegar
  • 1tsp mustard powder
  • 1tsp Worcestershire sauce
  • 1/2 tsp tabasco sauce
  • Juices from the ribs

How to make

  1. Place the ribs on their front and peel away the thin membrane starting from the top right corner of the rack
  2. Rub the Memphis Belle evenly over the whole rack (front, back and sides) and return to the fridge for 8 hours
  3. Heat your oven to 135°c. Place the rack on its front in a roasting tin and cover with tin foil
  4. Put the roasting tin in the oven for 4 hours, turning halfway through cooking so the front of the ribs is facing upwards
  5. After 4 hours, drain any of the meat juices into a saucepan and place the tray back in the oven uncovered for a final 30 minutes
  6. Add all the BBQ sauce ingredients to the meat juices, coking over a medium heat for 5-10 minutes until the sauce has reduced by 1/3, and a thick shiny consistency
  7. Remove the rack from the oven, lightly basting with a small amount of the sauce, cook on a barbecue (or underneath a grill) for 3-5 minutes to caramelise the surface 8> Serve with coleslaw and the BBQ sauce

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Products used in this recipe

American BBQ Rub Collection

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