Recipes and Cooking Memphis Dry Ribs A full sparerib is the whole rib including the brisket. Memphis barbecue often calls for St. Louis-style ribs, which are the spareribs with the brisket removed. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 11, 2022 Print Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Bake Time: 2 hrs Grill Time: 10 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 pound pork loin back ribs or meaty pork spareribs 1 tablespoon smoked paprika or sweet paprika 1 ½ teaspoon brown sugar 1 teaspoon ground pasilla or ancho chile pepper ½ teaspoon salt ½ teaspoon ground coriander ½ teaspoon dry mustard ½ teaspoon garlic powder ¼ teaspoon celery salt ¼ teaspoon coarsely ground black pepper ⅛ teaspoon cayenne pepper 2 cup hickory or oak wood chips* ½ cup cider vinegar 2 tablespoon yellow mustard Memphis Creamy Coleslaw (see recipe below) (optional) Memphis Creamy Coleslaw ½ cup mayonnaise 2 tablespoon dill or sweet pickle juice 1 teaspoon sugar ½ teaspoon lemon-pepper seasoning ¼ teaspoon salt 4 cup packaged shredded cabbage with carrot (coleslaw mix) ½ cup chopped red onion Directions 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. Bake ribs, covered, in a 350 degrees F oven for 2 to 2-1/2 hours or until very tender. Drain off fat. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips. For mop sauce, in a medium bowl whisk vinegar into yellow mustard; stir in the 1 teaspoon reserved rub mixture. 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.) If desired, serve with Memphis Creamy Coleslaw. Makes 4 to 6 servings. Memphis Creamy Coleslaw 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. 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. * For the most smoke production, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips before using. Print Nutrition Facts (per serving) 1309 Calories 108g Fat 4g Carbs 74g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1309 % Daily Value * Total Fat 108g 138% Saturated Fat 40g 200% Cholesterol 367mg 122% Sodium 819mg 36% Total Carbohydrate 4g 1% Total Sugars 2g Protein 74g Vitamin C 2.4mg 12% Calcium 161.5mg 12% Iron 4.9mg 27% Potassium 1165mg 25% Folate, total 24.2mcg Vitamin B-12 3.8mcg Vitamin B-6 2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.