Pork Spare Ribs

I love me some BBQ. From Texas brisket to Carolina pulled pork, there are many delicious incarnations of tasty pork and beef. One of my favorite is Memphis style spare ribs. In Memphis, it’s all about the rub. The sauce is added at the end or even on the side. I spent a week and a half in Memphis training at the Hampton Inn Corporate Headquarters about 7 years ago. While I was there I ate my per diem in ribs daily, even trying lamb ribs. Spare ribs are the large, meaty and well marbled swath below the baby backs on a pig’s rib cage. If the belly portion and rib tips are removed they are referred to as St. Louis cut. Now, purists will say what follows is cheating, that is if they don’t just up and form an angry mob. But, by roasting the ribs in the oven, you get simple and consistent results every time. The “bark” or outer crusty layer of when the ribs are done is hugely critical and these ribs do not disappoint.

What you will need

Approximately 4 hours total time

Lg baking sheet lined with foil

1 slab of spare ribs

2 tsp onion powder

2 tsp garlic powder

1 tsp cumin

2 tsp smoked paprika

¼ tsp cayenne pepper

4 tsp salt

1 tsp black pepper

4 T brown sugar

Good BBQ sauce of your choice – my go to is Sticky Fingers Carolina Sweet which is Western NC style, similar to TN

There is debate on this issue, but I prefer to remove the thin membrane that covers the back side of the ribs (the non-meaty side) as I think it improves the texture of the final product. Simply work it loose on one end with the tip of a knife or even your fingers. Then just pull the membrane off gripping with your fingers.

Mix all the spices together in a small bowl or resealable container. This is the rub. Generously coat the ribs on both sides and place on the baking sheet. Let the ribs sit for 10 to 20 minutes until the rub moistens and starts to permeate the meat. Meanwhile heat the oven to 275 degrees.

Place the meat in the oven and leave it alone for 2 hours. Seriously don’t even look at it, just go watch some TV or something. After 2 hours, if you decide you want to sauce your ribs, now is the time to start. Apply a generous coat of sauce now, at 2 ½ hours and again at the 3 hour mark. This allows the sauce to caramelize into a deliciously sticky mess. I personally prefer no sauce or sauce on the side. If this is you, don’t touch those ribs. Just leave them alone for another hour. Go watch some more TV. Either way, check the ribs at the 3 hour mark. You should have  a deeply colored bark formed or a nicely caramelized exterior, depending the direction you took.

 At this point, cover the ribs with foil and continue cooking another 30 minutes. Remove the ribs from the oven and let rest for 10 to 20 minutes. Remove the foil and take a picture of those bad boys, they should be gorgeous. Now dig in.