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Memphis-Style Baby Back Ribs

October 2008
Memphis-Style Baby Back Ribs

by 12 people

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The spices used to season the meat form a flavorful crust that adds a slight crunch.

Makes: 8 servings

Prep: 30 mins

Cook: 3 hrs

  • 2 teaspoons sweet paprika
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 2 racks pork baby back ribs (about 5 pounds total)
  • 2 8 ounce cans  tomato sauce
  • 1/2 onion, finely chopped
  • 6 tablespoons apple cider vinegar
  • 3 tablespoons brown sugar
  • 1/2 teaspoon hot pepper sauce
  1. Preheat the oven to 275 degrees . In a small bowl, whisk together the paprika, chili powder, garlic powder, oregano, 1 tablespoon salt and 1 teaspoon pepper. Run a paring knife down the length of the bone side of each rack to split the skin, then season all over with the rub.
  2. Arrange the ribs, meaty side down, in a single layer on a baking sheet. Roast, turning halfway through, until very tender, about 3 hours.
  3. Meanwhile, in a small saucepan, bring the tomato sauce, onion, vinegar, brown sugar and hot sauce to a boil. Lower the heat and simmer until thickened, about 10 minutes. Season with salt and pepper. Cut the racks into individual ribs and serve with the sauce on the side.
  • Double the rub and sprinkle the extra over a chicken before roasting.