Memphis-style pork side ribs

790

PREP TIME

20 min

TOTAL TIME

1 h 40 min

Makes

4 servings

Memphis-style pork side ribs

Photo by John Cullen

A summer grill guide isn’t complete without some saucy glazed ribs. These Memphis-style side ribs are spiced and saucy—perfect for a summer cookout, or in the oven.

Ingredients

  • 2 kg pork side ribs
  • 4 tsp sweet paprika
  • 2 tsp salt
  • 1/2 tsp cayenne pepper

SAUCE

  • 1 cup ketchup
  • 1/2 cup cider vinegar
  • 2 tbsp yellow mustard
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/4 cup packed brown sugar
  • 1 tsp hot sauce

Instructions

  • PREHEAT oven to 325F. Trim silverskin membrane and excess fat off ribs. Slice each rib rack in half.
  • STIR paprika with salt and cayenne in a small bowl. Season with fresh pepper. Rub spice mixture on both sides of ribs. Arrange ribs, meaty-side up, in a shallow roasting pan. Add enough water so that it reaches 1/4 in. up side of pan. Cover tightly with foil. Bake in centre of oven until meat is tender, 70 to 90 min. Transfer ribs to platter, discard liquid.
  • STIR sauce ingredients in a saucepan and set over medium. Gently boil 8 to 10 min.
  • PREHEAT barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, with lid open, turning and basting with sauce, until ribs are glazed and heated through, 8 to 10 min. Remove to a cutting board. Slice into 1-rib portions and serve.

Nutrition (per serving)

  • Calories
  • 951,
  • Protein
  • 67 g,
  • Carbohydrates
  • 35 g,
  • Fat
  • 60 g,
  • Fibre
  • 2 g,
  • Sodium
  • 1846 mg.
Wine Pairings

Laurence Feraud Plan Pegau, France, $15

Rhône reds are always a great match for all kinds of ribs, their dark brambly fruit and spicy woodsmoke aromatics complementing the savoury meaty flavours wonderfully. Coming from one of Châteauneuf-du-Pape’s more esteemed producers, this bottle delivers a great deal for a wine at this price point.

Bodegas Castaño Hecula Yelca, Spain, $12

The monastrell grape is one of the hidden gems of Spanish wine, and the Hecula is a splendid bargain-priced introduction to its rustic charms. There’s an abundance of juicy, ripe black fruit in the glass, supplemented by nuances of smoky oak, rosemary, thyme and underbrush.

No Barbecue? To finish the ribs in the oven, discard liquid in roasting pan. Arrange ribs, meaty-side up, then generously baste with sauce. Continue baking, uncovered, in the centre of a 325F oven for 30 min. Brush with sauce every 10 min until ribs are glazed.

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