Memphis pork ribs

  • 1-2
  • 1 hour 40 minutes plus overnight to cure

Try out these traditional Memphis pork ribs from Tennessee in the US South. The ribs are coated in a fantastic spice rub of pepper, mustard, cumin, paprika, oregano and celery salt and for the most authentic flavour, are best cooked on the barbecue.

First published in 2022




Memphis pork ribs


  • Barbecue



The day before cooking, begin by lightly toasting the peppercorns, cumin seeds and mustard seeds in a hot dry pan until fragrant– about 30 seconds


Transfer to a pestle and mortar or spice grinder and grind to a powder, then stir in the rest of the spices. Apply the rub all over the ribs and leave to cure overnight in the fridge


Preheat the oven to 180ºC/gas mark 4 or set up a barbecue to cook over in-direct heat (either by using heat deflectors or setting up the coals at one side so you have a hotter and a cooler cooking side of the barbecue)


Cook the ribs either in the oven or over in-direct heat on the barbecue for 90 minutes, basting with cider vinegar every 20 minutes to prevent them from drying out


Slice in between each rib and serve up hot

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