Memphis-Style Barbecued Spare Ribs

Name: Memphis-Style Barbecued Spare Ribs
Yield: serves 4 to 6
Ingredients: Two 2 1/2-pound slabs pork spare ribs, cut St. Louis–style; 1 cup Spicy Memphis Dry Rub (recipe follows); 1 onion, sliced; One 12-ounce beer; 2 cups Say’s Vinegar Barbecue Sauce (page 309) (optional); 2 tablespoons ground paprika; 2 tablespoons unpacked light brown sugar; 1 tablespoon dry mustard; 1 tablespoon ground cayenne pepper; 1 tablespoon kosher salt; 1 tablespoon granulated onion; 1 tablespoon crushed red pepper flakes; 1 teaspoon granulated garlic; 1 teaspoon freshly ground black pepper; 1 teaspoon dried thyme; 1 teaspoon dried oregano; (makes about 3/4 cups)

December 14, 2011

Memphis is known for its dry-rubbed barbecued ribs, which are all about intense spices and the unadorned texture of low-and-slow-cooked meat. The two-step cooking process I use here—the meat is first slow-cooked in the oven, then finished over a hot grill—ensures succulent, crispy-edged, tender ribs every time, rendering sauce fully optional. Even so, sauce person that I am, I usually can’t help myself from cooking the meat in beer and basting it with vinegar-based barbecue sauce for a little added flavor and tang. You can try making these ribs with and without the sauce and decide for yourself. Either way, you’ll need to let the ribs marinate for at least two or three hours before cooking.

Recipe notes

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