Memphis Ribs


2 racks baby back ribs (4-5 lbs)

For the Rub

2 tbsp fennel seeds

2 tsp cumin seeds

1 tbsp coriander seeds

1/2 cup brown sugar

2 tbsp kosher salt

2 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp pepper

1 tbsp oregano

1 tbsp dry mustard

1 tsp ground cayenne

For the Sauce

1 cup apple cider vinegar

1 tbsp rub

3 tbsp butter, melted

For the Rib prep

Stir fry fennel, coriander and cumin seeds in a pan until fragrant, then grind until powdered.

Feel free to use ground spices if you prefer, but use a 1/2 tsp LESS of each.

Whisk together spices and remaining rub ingredients. Set aside.

Whisk together sauce ingredients. Set aside.

Peel membrane off of ribs.

Apply 3/4 of rub over both sides of the ribs.

Reserve 1/4 of rub to apply before slicing.

Rest Ribs for 30 minutes, or 8 hours, covered and refrigerated.

For the Rib cook

Preheat oven to 325.

Place ribs, bone side down, on a wire rack on an aluminum foil lined baking pan and bake for 1 1/2 to 2 hours.

Halfway through, cover ribs with aluminum foil to protect them from drying out.

In the last hour of baking, baste top of each rack with sauce every 15 minutes.

The ribs should be tender and pull apart with your fingers.

Y You want ribs to have an internal temperature of 145.

Sprinkle with dry rub and let rest 5 minutes. Slice and serve.
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