Memphis BBQ Ribs

Tender, fall-off-the-bone ribs get their smoky kick from a Memphis-style dry rub loaded with smoked paprika and warm spices that create an irresistible crust. Low and slow cooking transforms the meat into pure comfort, with a perfect balance of sweetness from brown sugar and heat from cayenne. Make these for weekend gatherings or whenever you're craving authentic barbecue that'll have everyone coming back for seconds.

Ingredients

2 racks St. Louis-style pork spare ribs (about 6 lbs total)

3 tbsp smoked paprika

2 tbsp dark brown sugar

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp freshly ground black pepper

2 tsp kosher salt

1 tsp cayenne pepper

1 tsp dried oregano

1 tsp ground cumin

1 cup apple cider vinegar

1 cup ketchup

1/2 cup apple juice

1/4 cup molasses

2 tbsp Worcestershire sauce

1 tbsp yellow mustard

2 cups hickory or applewood chips (if smoking)

Instructions

Remove the membrane from the bone side of each rib rack by sliding a butter knife under the membrane at one end, gripping with a paper towel, and pulling it off in one piece. Pat ribs completely dry with paper towels.

Combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, cayenne, oregano, and cumin in a bowl to create the dry rub. Generously coat both sides of the ribs with the rub, pressing it into the meat. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.

Remove ribs from refrigerator 1 hour before cooking to bring to room temperature. Preheat your smoker to 250°F or set up a grill for indirect heat. If using a conventional oven, preheat to 275°F.

Place ribs bone-side down on the smoker or on a wire rack set over a foil-lined baking sheet for oven cooking. Add wood chips to the smoker if using. Cook for 3 hours, spritzing with apple cider vinegar every 45 minutes to keep them moist.

While ribs cook, prepare the Memphis BBQ sauce by combining ketchup, apple juice, remaining apple cider vinegar, molasses, Worcestershire sauce, and yellow mustard in a saucepan. Simmer over medium-low heat for 15 minutes, stirring occasionally, until slightly thickened.

After 3 hours, wrap each rack tightly in heavy-duty aluminum foil with a splash of apple juice. Return to smoker or oven and cook for an additional 45 minutes until meat has pulled back from the bones about 1/4 inch.

Unwrap ribs and brush generously with BBQ sauce. Return to direct heat or under a broiler for 5-10 minutes until sauce is caramelized and slightly charred in spots.

Let ribs rest for 10 minutes before slicing between the bones. Serve with extra BBQ sauce on the side.