Memphis Dry-Rub Ribs
This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef spareribs with equally good results, or use mushrooms for a vegetarian approach. Crushed peanuts and sweet-potato pikliz make the ribs a meal.
- Total:
- Serves: 3 persons
Ingredients
- ½(packed) cup dark brown sugar
- ¼cup hot paprika
- 2tablespoons kosher salt
- 2tablespoons onion powder
- 2tablespoons garlic powder
- 1tablespoon ground black pepper
- 1 ½teaspoons cumin seed
- 1 ½teaspoons dry mustard
- 4pounds bone-in country pork rib rack
- Crushed unsalted peanuts, for garnish (optional)
Instructions
Step 1
Make the rub: In a large bowl, combine all rub ingredients and mix well.Step 2
Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.Step 3
Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.Step 4
Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.