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Memphis Dry Ribs

Makes: 4 to 6 servings
Prep 25 mins Bake 350°F2 hrs Grill 10 mins
Memphis Dry Ribs
Ingredients
  • 4 - 5  pounds  pork loin back ribs or meaty pork spareribs
  • 1  tablespoon  smoked paprika or sweet paprika
  • 1 1/2  teaspoons  brown sugar
  • 1  teaspoon  ground pasilla or ancho chile pepper
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground coriander
  • 1/2  teaspoon  dry mustard
  • 1/2  teaspoon  garlic powder
  • 1/4  teaspoon  celery salt
  • 1/4  teaspoon  coarsely ground black pepper
  • 1/8  teaspoon  cayenne pepper
  • 2  cups  hickory or oak chips
  • 1/2  cup  cider vinegar
  • 2  tablespoons  yellow mustard
  •  Memphis Creamy Coleslaw (see recipe below) (optional)
Directions

1. Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine smoked paprika, brown sugar, pasilla pepper, salt, coriander, dry mustard, garlic powder, celery salt, black pepper, and cayenne pepper. Reserve 1 teaspoon of the rub mixture. Generously sprinkle remaining rub mixture over both sides of ribs; rub in with your fingers. Cover dish with foil.

2. Bake ribs, covered, in a 350 degrees F oven for 2 to 2-1/2 hours or until very tender. Drain off fat.

3. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.

4. For mop sauce, in a medium bowl whisk vinegar into yellow mustard; stir in the 1 teaspoon reserved rub mixture.

5. Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 10 minutes or until ribs are browned, turning once, and brushing occasionally with mop sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips, according to manufacturer directions. Place ribs on grill rack. Grill as directed above.)

6. If desired, serve with Memphis Creamy Coleslaw. Makes 4 to 6 servings.

Memphis Creamy Coleslaw
Makes: 4 to 6 servings
Ingredients
  • 1/2  cup  mayonnaise
  • 2  tablespoons  dill or sweet pickle juice
  • 1  teaspoon  sugar
  • 1/2  teaspoon  lemon-pepper seasoning
  • 1/4  teaspoon  salt
  • 4 - 5  cups  packaged shredded cabbage with carrot (coleslaw mix)
  • 1/2  cup  chopped red onion
Directions

1. In a large bowl combine mayonnaise, dill or sweet pickle juice, sugar, lemon-pepper seasoning, and salt. Stir in coleslaw mix and chopped red onion. Toss to coat. Cover and chill 1 hour before serving. Makes 4 to 6 servings.

2. Nutrition Facts per serving of coleslaw: 235 cal., 22 g total fat (3 g sat. fat), 10 mg chol., 420 mg sodium, 9 g carb., 2 g dietary fiber, 1 g protein.

Nutrition Facts (Memphis Dry Ribs)
  • Servings Per Recipe 4,
  • cal. (kcal) 1309,
  • Fat, total (g) 108,
  • chol. (mg) 367,
  • sat. fat (g) 40,
  • carb. (g) 4,
  • Monosaturated fat (g) 49,
  • Polyunsaturated fat (g) 9,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 74,
  • vit. A (IU) 1312,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 2,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 4,
  • sodium (mg) 819,
  • Potassium (mg) 1165,
  • calcium (mg) 162,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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