Memphis Ribs

Ribs ribs ribs. Always a pleasure, never a chore.

Whilst these ribs take a while, they are as simple as. It's cooked in the oven rather than having to get out the barbecue, though it would level up the finished product if you did.

The end result is a meltingly delicious rib with a sweet and spicy crispy crust.
This is balanced out by the vinegar-heavy sauce which you can have as little or as much as you like.

I've adapted it from a great barbecue book which has some outrageous pictures from around the world as well as some great recipes.
 

Step 1 - Rub up

• Pre-heat the oven to 100C
• Combine all the rub ingredients in a bowl and mix well 
• Lay out the ribs in a dish and pat dry with some kitchen roll
• Rub the spices into both sides of the ribs really well
• Transfer to a baking tray and cook for at least 3 hours or until the meat is tender and feels like would come away from the bone easily.
  (Skip to Step 2 whilst the ribs are cooking)

Step 2 - Sauce up

• Whilst the ribs are cooking, combine all the ingredients for the sauce and mix well
• This keeps in the fridge well to be used on an array of other treats

 

Step 3 - Serve

• Slice up the ribs
• Serve the sauce on either the side or mop it over the ribs

Ingredients - Memphis Ribs

• Rack of ribs

The rub

• 5 tbsp kosher salt
• 5 tbsp black pepper
• 4 tbsp soft dark brown sugar
• 2 tbsp paprika
• 2 tbsp chilli powder
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 2 tbsp cayenne pepper
• 1 tbsp ground ginger

The sauce

• 250ml ketchup
• 5 tbsp cider vinegar
• 4 tbsp soft dark brown sugar
• 4 tbsp orange juice
• 2 tbsp mustard (dijon or brown)
• Salt and pepper to taste