Memphis In May Ribs
Tender, fall-off-the-bone ribs are the perfect summer dish. Savory and saucy, people will remember this delicious recipe!
3 racks baby back ribs (4 to 6 pounds)
1 cup Memphis Rib Rub
1 cup Memphis-Style Finishing Sauce
1 cup tomato sauce
1 cup red wine vinegar
2 teaspoons Louisiana-style hot sauce
1 tablespoon butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 cup beer
MEMPHIS RIB RUB
1/4 cup paprika
2 tablespoons garlic salt
1 tablespoon freshly ground black pepper
2 tablespoons brown sugar
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dry mustard
1 1/2 teaspoons ground cayenne
- In a shallow dish, pour rub over ribs, massaging into both sides. Cover, and refrigerate for 4 to 6 hours. Remove ribs from refrigerator, and bring to room temperature.
- Preheat grill to 300°F to 350°F, and oil grill grates. Grill ribs, covered, for 1 hour, turning often. Continue cooking for 30 minutes, basting with finishing sauce. (If smoking ribs, maintain smoke at 200°F to 220°F, and smoke for 2 hours. Brush sauce over ribs several times during last hour of smoking, turning ribs occasionally.) Remove ribs from grill, and serve with sauce.
- For the sauce: Place all ingredients in saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, for 15 minutes. Serve warm with ribs.
- For the rub: Combine all ingredients in bowl, and mix well. Freeze any unused rub in sealed container.