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.
- Serves: 3 persons
- 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)
Step 1Make the rub: In a large bowl, combine all rub ingredients and mix well.
Step 2Prepare 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 3Heat 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 4Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.