Sunday, July 21, 2013

Memphis Rub Ribs

Awesome Memphis Rub Ribs

I saw this recipe on Facebook.  I tried it for our July 4th dinner.  I'm not that great a cook so I was really pleased with the outcome.  The ribs were so tender they were falling off the bones. The flavor was so good and the sauce recommended to use, Sweet Baby Ray's Hickory & Brown Sugar Sauce was yummy!

I'm trying them again today.  Can't wait for dinner time! 

Memphis Ribs

4 pounds pork ribs or two big slabs
1 cup Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce

Dry Rub

1 cup brown sugar, firmly packed
1/2 cup paprika
1 tablespoon sugar
1/4 cup garlic powder
2 tablespoons mild chili powder
3 tablespoons course salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice

Mix all ingredients together until blended. Lay ribs out flat and rub both sides generously with rub. Wrap in plastic wrap and store in the refrigerator for at least 2 hours.

Preheat oven to 450 degrees. Put a rack inside a large shallow roasting pan to keep the ribs off the bottom of the pan. Lay ribs across rack and fill pan with water under the ribs making sure the ribs are not touching the water. Cover tightly with aluminum foil and bake for 30 minutes in a hot oven. Turn the temperature down to 300 degrees and allow ribs to cook slowly for at least 4-6 hours until the meat begins to fall off the bone.

Remove from oven and carefully remove foil so that steam escapes. Brush ribs generously with Sweet Baby Ray's Hickory and Brown Sugar Barbecue sauce. Return to the oven to bake for 15 minutes. Carefully use tongs to lift ribs in one piece and place on platter.
Help yourself to the recipe if you'd like.  Let me know what you think! 

Sending Smiles your way,

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