Craving fall-off-the-bone tender ribs with that unmistakable Memphis smoky sweetness? Look no further! This recipe recreates the magic of Memphis Rendezvous ribs, bringing the legendary flavor right to your kitchen. Forget complicated techniques; this is surprisingly easy and perfect for a weekend feast or a special weeknight dinner. Get ready to experience the best ribs you’ve ever tasted – homemade and oh-so-delicious!
Ingredients:
- 3-4 lbs St. Louis-style pork ribs (baby back ribs also work well)
- 1 cup dry rub (recipe below)
- 1 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional, for extra heat)
Dry Rub Recipe:
- 1/2 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon black pepper
- 1 tablespoon cayenne pepper (optional)
- 1 tablespoon salt
Instructions:
Step 1: Prepare the Ribs
Pat the ribs dry with paper towels. This helps the dry rub adhere better.
Step 2: Apply the Dry Rub
Generously coat both sides of the ribs with the dry rub, ensuring it gets into all the crevices. Don't be shy with the seasoning!
Step 3: The Low and Slow Magic
Preheat your oven to 275°F (135°C). Place the ribs in a roasting pan or on a baking sheet lined with foil. Add about 1 cup of water to the bottom of the pan to create moisture and prevent sticking. Cover the pan tightly with foil. Bake for 3-4 hours, or until the ribs are tender.
Step 4: Create the Glaze
While the ribs are baking, prepare the glaze. In a saucepan, combine the apple cider vinegar, brown sugar, Worcestershire sauce, paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly (about 10-15 minutes).
Step 5: Glaze and Finish
Remove the ribs from the oven. Increase the oven temperature to 350°F (175°C). Brush the ribs generously with the glaze. Return the ribs to the oven, uncovered, for 15-20 minutes, or until the glaze is caramelized and sticky.
Step 6: Rest and Serve
Remove the ribs from the oven and let them rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in even more tender and flavorful ribs. Serve with your favorite sides – coleslaw, potato salad, or cornbread are all excellent choices!
Cooking Tips for Perfect Ribs:
- Choosing the Right Ribs: St. Louis-style ribs are generally preferred for their meaty, rectangular shape, but baby back ribs work well too.
- Don't Overcrowd the Pan: Ensure there's enough space between the ribs for even cooking.
- Check for Tenderness: After 3 hours of baking, gently bend a rib. If it bends easily, they are likely done. If not, continue baking in 30-minute increments until tender.
- Adjust the Heat: If your oven runs hot or cold, adjust the baking time accordingly.
- Make it Ahead: The ribs can be prepped and dry-rubbed a day in advance, making your cooking process even easier.
Variations:
- Spicy Ribs: Add more cayenne pepper to both the dry rub and the glaze for extra heat.
- Sweet and Smoky Ribs: Substitute honey or maple syrup for some of the brown sugar in the glaze.
- BBQ Sauce Ribs: Instead of the glaze, finish the ribs with your favorite BBQ sauce during the last 15-20 minutes of baking.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-500 Protein: Approximately 30-40g Fat: Approximately 25-35g Carbohydrates: Approximately 20-30g
This nutritional information is an estimate and may vary depending on the specific ingredients used and portion size.
Enjoy your delicious Memphis Rendezvous ribs! This easy recipe guarantees a crowd-pleasing meal that’s perfect for any occasion. It's a quick dinner idea that tastes like it took all day! Share your creations with us – we'd love to see your homemade cooking masterpieces.