Memphis pork ribs
Ingredients
Metric
Imperial
Memphis pork ribs
- 1 rack of pork ribs
- 1/2 tsp peppercorns
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp celery salt
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 tbsp of brown sugar
- 5 tbsp of cider vinegar
Equipment
- Barbecue
Method
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
- 1/2 tsp peppercorns
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
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
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp celery salt
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 tbsp of brown sugar
- 1 rack of pork ribs
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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