Memphis Dry Rub Ribs

How to Make Memphis Dry Rub Ribs

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1. Heat the oven to 150°C / 300°F. Peel the thin membrane from the back of each rack of ribs.

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2. Mix the sugar, paprika, salt, pepper, garlic powder, onion powder, mustard powder and cayenne. Rub it thickly over both sides of the ribs.

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3. Wrap each rack tightly in foil and cook on a baking tray for 2 1/2 hours.

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4. Unwrap and cook for 30 minutes more until the crust is dark. Rest for 10 minutes, then cut between the bones.

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Notes for Getting It Right

• Remove the membrane, or the ribs stay tough.
• Wrap the foil tightly so no steam escapes.
• Save the juices from the foil and spoon them over the cut ribs.

Serving Suggestions

• Coleslaw
• Baked beans
• Cornbread
• Pickles

Leftovers and Storage

Keeps in the fridge for 3 days. Reheat wrapped in foil in a low oven.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.