Memphis-Style Baby Back Ribs
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1379
- Total Fat
- 63
- Saturated Fat
- 20
- Carbohydrates
- 144
- Dietary Fiber
- 7
- Sugar
- 125
- Protein
- 69
- Cholesterol
- 235
- Sodium
- 1390
- Total: 6 hr
- Active: 1 hr
Ingredients
For the Rub:
1 cup turbinado sugar
1/2 cup packed light brown sugar
1/2 cup kosher salt
1/3 cup Hungarian paprika
1/4 cup ancho chile powder
2 tablespoons granulated garlic
1 tablespoon onion powder
2 teaspoons mustard powder
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
Freshly ground black pepper
For the Ribs:
2 racks baby back ribs (2 to 2 1/2 pounds each)
2 tablespoons packed light brown sugar
2 tablespoons pure maple syrup
1/4 cup apple juice
For the Barbecue Sauce and Glaze:
2 tablespoons canola oil
1 small onion, finely chopped
2 tablespoons minced garlic
1 1/2 cups ketchup
3/4 cup honey
2 tablespoons tomato paste
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
6 tablespoons packed light brown sugar
2 teaspoons mustard powder
1 teaspoon cayenne pepper
Freshly ground black pepper
You’ll Also Need:
1 to 2 cups applewood chips
Directions
- Make the rub: Whisk the turbinado sugar, brown sugar, salt, paprika, ancho powder, granulated garlic, onion powder, mustard powder, cayenne, cumin and 1 teaspoon black pepper in a medium bowl.
- Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan on the unlit side of the grill under the grates. Meanwhile, soak the wood chips in water, 30 minutes; drain.
- Make the ribs: Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane; trim any excess fat. Season both sides of the racks with the rub (about 1/2 tablespoon per side). Transfer to a roasting pan, bone-side down, and let sit 30 minutes.
- When the grill registers 250˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer’s instructions; on a charcoal grill, sprinkle the chips over the coals. Place the ribs bone-side down on the cooler side of the grill. Cover the grill and smoke the ribs for 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250˚ F).
- While the ribs are smoking, lay out 2 long sheets of heavy-duty aluminum foil (or double pieces of regular foil). Spread 1/2 tablespoon each of the rub, brown sugar and maple syrup down the center of each piece of foil.
- Place the ribs, meat-side down, on the prepared foil, then top each rack with another 1/2 tablespoon each of the rub, brown sugar and maple syrup. Fold the foil over the ribs and crimp the edges, leaving one side open; pour 2 tablespoons apple juice into each packet and crimp the final edge to seal. Return to the grill and cook until the meat is tender, 2 to 2 1/2 more hours.
- Meanwhile, make the barbecue sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the ketchup, 1/2 cup honey, the tomato paste, vinegar, Worcestershire sauce, brown sugar, mustard powder, cayenne and 1 teaspoon black pepper. Bring to a low boil, whisking, then reduce the heat to a simmer. Whisk in 1/2 cup water and simmer 5 minutes. Stir in 1/4 cup of the rub until dissolved; season with more of the rub, 1 tablespoon at a time, if needed. Let cool.
- Make the glaze: Whisk 3/4 cup of the barbecue sauce with the remaining 1/4 cup honey. Set aside the rest of the barbecue sauce for serving.
- Carefully remove the ribs from the foil; return to the grill, meat-side up. Brush with the glaze and continue to cook for 5 minutes. Transfer to a cutting board and slice. For “muddy style,” sprinkle with more of the rub. Serve with the remaining barbecue sauce.