Memphis pork ribs

GBC Kitchen

Main
easy
1-2
1 hour 40 minutes, plus overnight to cure

PT1H40M

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

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Ingredients

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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

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shopping List

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

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

First published in 2022

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