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Tender Memphis-Style Dry Rub Ribs Recipe Easy Perfect Tangy BBQ Sauce

Memphis-style dry rub ribs - featured image
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This recipe delivers tender Memphis-style ribs with a perfectly balanced dry rub and a tangy BBQ sauce that cuts through the richness. It’s a fuss-free, flavorful dish ideal for gatherings and casual dinners.

Ingredients

Scale
  • 1/4 cup (50g) brown sugar (for dry rub)
  • 2 tbsp paprika
  • 1 tbsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 2–3 pounds (900–1350 grams) pork spare ribs or baby back ribs, trimmed
  • 1 cup (240ml) ketchup
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tbsp brown sugar (for BBQ sauce)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder (for BBQ sauce)
  • 1/2 tsp onion powder (for BBQ sauce)
  • Hot sauce (optional, for BBQ sauce heat)

Instructions

  1. Trim and prep ribs by removing the silver skin membrane from the back using a sharp knife and paper towel (10-15 minutes).
  2. Mix the dry rub by combining brown sugar, paprika, salt, black pepper, cayenne pepper (optional), garlic powder, onion powder, dried oregano, and ground cumin in a bowl (5 minutes).
  3. Pat ribs dry and generously rub the dry spice mix all over both sides of the ribs (5 minutes).
  4. Let ribs rest wrapped in plastic wrap and refrigerate overnight or at least 30 minutes at room temperature for deeper flavor.
  5. Prepare the tangy BBQ sauce by combining ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, and hot sauce (optional) in a saucepan. Simmer gently over low heat for 10 minutes, stirring occasionally.
  6. Cook the ribs low and slow at 275°F (135°C) for 2.5 to 3 hours: on the grill using indirect heat or in the oven on a foil-lined pan covered tightly with foil.
  7. In the last 15 minutes of cooking, brush ribs with the tangy BBQ sauce. On the grill, move ribs over direct heat to caramelize the sauce carefully; in the oven, remove foil and broil for a few minutes to glaze.
  8. Let ribs rest for 10 minutes before slicing between the bones. Serve with extra BBQ sauce on the side.

Notes

Remove the membrane for tender ribs and better rub absorption. Cook low and slow at 275°F (135°C) to break down connective tissue without drying. Apply BBQ sauce late in cooking to avoid soggy crust. Let ribs rest after cooking to redistribute juices. Use a meat thermometer aiming for 190°F (88°C) internal temperature. Wrap ribs in foil during cooking to retain moisture. The recipe is naturally gluten-free if Worcestershire sauce is gluten-free or replaced with tamari.

Nutrition

Keywords: Memphis ribs, dry rub ribs, BBQ ribs, tangy BBQ sauce, grilled ribs, oven ribs, pork ribs, Southern BBQ, easy ribs recipe

Find it online: https://elvafood.com/tender-memphis-style-dry-rub-ribs-recipe-easy-perfect-tangy-bbq-sauce/