Entree: United States – Tennessee; Southern United States – Memphis-style Barbecue Ribs

Serving Size: 4

Approximate Time

Prep 25 min

Cook 4 hrs 30 min

Additional 1 hr 30 min

Total 5 hrs

Ingredients

- 2 racks pork spare ribs, approx. 3.5 lb (1.6 kg) total
- 2 tbsp (30 ml) yellow mustard (binder)
- 1/4 cup (50 g) packed brown sugar (light or dark)
- 2 tbsp (16 g) paprika
- 1 tbsp (12 g) kosher salt
- 2 tsp (4 g) garlic powder
- 2 tsp (4 g) onion powder
- 1 1/2 tsp (3 g) ground black pepper
- 1 tsp (2 g) chili powder
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
- 1 tsp (2 g) ground cumin (optional, for depth)
- 1/2 cup (120 ml) apple juice (for spritzing)
- 2 tbsp (30 g) unsalted butter, melted (for finishing)
- 2 tbsp (30 ml) apple cider vinegar (for finishing or slaw)
- Optional Memphis-style finishing sauce: 1/2 cup (120 g) tomato ketchup + 2 tbsp (30 g) molasses + 1 tbsp (15 ml) apple cider vinegar + pinch of cayenne (mix to taste) — serve on side
- For coleslaw:
  - 4 cups (320 g) shredded green cabbage
  - 1 cup (110 g) shredded carrot
  - 1/3 cup (80 g) mayonnaise
  - 1 tbsp (15 ml) apple cider vinegar
  - 1 tbsp (12 g) granulated sugar
  - 1/2 tsp (2 g) kosher salt
  - Freshly ground black pepper to taste
- For grilled corn:
  - 4 ears corn on the cob, husks removed
  - 2 tbsp (30 g) unsalted butter, softened
  - Kosher salt and black pepper to taste
- Optional garnish: chopped fresh parsley or sliced green onions

Instructions

Short Description:
Bone-in pork ribs rubbed with a savory-sweet Memphis-style dry rub, slow-cooked low-and-slow until tender and finished to a crisp exterior; served with a simple Southern coleslaw and grilled corn to make a complete main-course meal.

Regional Notes:
This is the Memphis-style version: emphasis on a pronounced dry rub and slow cooking to showcase the meat and spices rather than heavy sauce. Unlike Kansas City or Carolina styles, sauce is optional and served on the side so the dry-rubbed bark remains the centerpiece.

1. Prep the ribs: remove the membrane from the bone side if present by sliding a knife under it and pulling it off (use a paper towel for grip). Pat ribs dry with paper towels.
2. Make the dry rub: in a bowl combine brown sugar, paprika, kosher salt, garlic powder, onion powder, black pepper, chili powder, cayenne (if using), and cumin (if using). Mix well.
3. Apply binder and rub: brush both sides of the ribs lightly with yellow mustard, then coat evenly with the dry rub, pressing it into the meat. Let the ribs rest at room temperature for 20–30 minutes or refrigerate up to overnight, uncovered, for a deeper bark (if refrigerated, bring to room temp 30–60 minutes before cooking).
4. Preheat cooker: for a smoker set to 225–250°F (107–121°C). For a charcoal grill use indirect heat at the same temp. For oven method, preheat to 275°F (135°C).
5. Cook low-and-slow: place ribs bone-side down on the smoker/grill grate or on a rack in a rimmed baking sheet for the oven. Maintain low heat. Every 45 minutes to 1 hour, lightly spritz the ribs with apple juice to keep them moist and help form a bark. Cook for about 3 to 4 hours total, until the meat is tender and has pulled back from the bone ends about 1/4–1/2 inch and a probe or fork meets little resistance.
6. Optional wrap (faster tenderness): if you prefer softer ribs, after 2–2.5 hours tightly wrap each rack in foil with 2 tbsp (30 ml) apple juice inside and return to the heat for 45–60 minutes, then unwrap and continue unwrapped for 15–30 minutes to firm the bark. Traditional Memphis purists may skip this step.
7. Finish the ribs: during the last 10–15 minutes brush melted butter mixed with 1 tbsp (15 ml) apple cider vinegar over the racks and raise heat briefly (or move to hotter part of grill) to set a glossy finish. If you like a light glaze, brush optional Memphis-style finishing sauce in the final 5–10 minutes and allow it to tack up; otherwise serve sauce on the side.
8. While ribs rest, make the coleslaw: in a bowl whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss with shredded cabbage and carrot until evenly coated. Chill until ready to serve.
9. Grill the corn: brush ears with softened butter, season with salt and pepper, and grill over medium-high heat for 8–10 minutes, turning frequently until charred in spots and tender. Alternatively roast in a 400°F (200°C) oven for 20–25 minutes.
10. Rest and slice: let ribs rest 10 minutes after cooking, then slice between the bones into individual portions.
11. Plate the meal: serve rib portions with a scoop of coleslaw and a grilled ear of corn per person. Offer the optional finishing sauce on the side and garnish with chopped parsley or sliced green onions if desired.