Memphis Style Ribs

Memphis Style Ribs
By keviniscooking.com

When making Memphis Style Ribs, it's all about the dry rub. The rub of pepper and spices is your source of flavor since this is a rib that doesn’t rely on a BBQ sauce. A light mop sauce of vinegar is most often used during cooking, but I like to use apple juice and another sprinkle of the dry rub before slicing.

Prep time: 00:10 minutes
Cook time: 00:90 minutes
Total time: 00:100 minutes

Yield: 6 Servings

Ingredients:
2 racks baby back ribs or St. Louis-cut spare ribs (4-5 lbs total)
Dry Rub :
2 tbsp fennel seeds (See Note 1)
2 tsp cumin seeds (See Note 1)
1 tbsp coriander seeds (See Note 1)
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Instructions:

Toast the fennel, coriander and cumin seeds in a sauté pan until fragrant and oils have been released. Grind in a spice grinder until in powder form. Feel free to use ground spices if you prefer, but use a 1/2 tsp LESS of each.

In a small bowl whisk together the toasted/ground spices and all remaining dry rub ingredients. Set aside. Whisk together the mop sauce ingredients. Set aside.

Peel membrane off from the back of ribs. Apply 3/4 of the dry rub all over both sides of the ribs. Reserve 1/4 of dry rub to apply before slicing after cooked.

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For Full Instruction: keviniscooking.com

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