Main dishes

Memphis-Inspired Baby Back Ribs

Name: Memphis-Inspired Baby Back Ribs
Yield: 4 servings
Ingredients: 2 racks Baby back ribs, membrane removed; 2 tbsp Brown sugar; 1 tbsp Smoked paprika; 2 tsp Kosher salt; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Cayenne pepper; 1 cup Apple juice; 1 lb Coleslaw mix; ½ cup Barbecue sauce

Spice-rubbed ribs cook slowly with apple juice, then finish uncovered with a sticky barbecue glaze and crunchy slaw alongside.

Serves 4

Start cooking

Ingredients

Cooking for

Baby back ribs, membrane removed2 racks
Brown sugar2 tbsp
Smoked paprika1 tbsp
Kosher salt2 tsp
Garlic powder1 tsp
Onion powder1 tsp
Cayenne pepper1 tsp
Apple juice1 cup
Coleslaw mix1 lb
Barbecue sauce½ cup

Before you start

Allow about 3½ hours for the ribs, plus a short rest. Use enough roasting pans to keep the racks in one layer. The barbecue sauce is divided between the ribs and the slaw; reserve the slaw portion before brushing the meat.

Directions

Heat the oven to 275°F. Mix the brown sugar, paprika, salt, garlic powder, onion powder, and cayenne.
Pat the ribs dry and rub both sides with the seasoning. Set bone-side down in a foil-lined roasting pan.
Pour the apple juice around the ribs, cover tightly with foil, and bake for about 3 hours.
Carefully uncover. A skewer should slide between the bones with little resistance; cover and cook longer if the meat is still tough.
Reserve one-quarter of the barbecue sauce in a clean bowl. Brush the rest over the ribs and bake uncovered for 20 to 25 minutes.
Once sticky and tender, check that the pork has reached at least 145°F. Rest for 10 minutes before cutting between the bones.
Toss the coleslaw mix with the reserved sauce just before serving with the ribs.

Directions

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