Memphis-Style Pork Ribs (Oven-Baked)
Memphis-Style Pork Ribs slow baked at 275°F with a bold dry rub of paprika, garlic, cayenne, and brown sugar until fall off the bone tender, then finished under the broiler to form a proper crust. No smoker needed, no sauce required, and worth every minute of the four hours it takes.
Servings: 8
Calories: 677kcal
Ingredients
- 2 racks pork ribs about 3 pounds each
For the Memphis Dry Rub
- ¼ cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons ground black pepper
- 1 tablespoon ground mustard
- 2 tablespoons brown sugar
- 1 tablespoon celery salt
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 teaspoons cayenne pepper adjust according to heat preference
- 1 tablespoon kosher salt
Instructions
- Remove the membrane from the back of each rack of ribs by slipping a knife under it and pulling it away. This step is crucial for allowing the dry rub to penetrate the meat.
- In a bowl, combine paprika, garlic powder, onion powder, black pepper, ground mustard, brown sugar, celery salt, dried oregano, dried thyme, cayenne pepper, and kosher salt. Mix well.
- Generously coat both sides of the ribs with the dry rub. Use your hands to press the rub into the meat, ensuring it's fully covered. Let the ribs sit with the rub on them for at least 30 minutes, or refrigerate overnight for deeper flavor.
- Preheat your oven to 275°F (135°C).
- Wrap each rack of ribs tightly in aluminum foil. Place the wrapped ribs on a baking sheet or directly on the oven racks.
- Bake in the preheated oven for about 2.5 to 3 hours, or until the meat is very tender and pulls away from the bones.
- Carefully remove the ribs from the foil and place them back on the baking sheet, bone-side down. Broil for a few minutes until the outside gets a bit crispy and the rub forms a crust.
- Let the ribs rest for about 10 minutes before slicing into individual ribs. Serve them hot with sides of your choice, like coleslaw or cornbread, for a true Memphis-style feast.
Notes
- Remove the membrane: Slip a knife under the silvery membrane on the back of each rack, grab with a paper towel, and pull. Takes 30 seconds and makes a real difference in texture.
- Overnight rest: Let the ribs sit with the rub on overnight in the fridge if you can. The flavor penetrates much deeper and the result is noticeably better.
- 275°F low and slow: Don't turn up the heat to speed things up. The low temperature is what breaks down the connective tissue and makes the ribs fall off the bone.
- Wrap tightly: The foil needs to seal in the steam. Loose foil means dry ribs.
- Baby back vs spare ribs: Baby back are leaner and slightly faster. Spare ribs are fattier, juicier, and slightly longer in the oven. Both work beautifully with this recipe.
- The broil: 2 to 3 minutes is all it takes. Watch closely because the brown sugar in the rub burns fast. This step is what forms the crust and adds the color.
- Rest before cutting: 10 minutes off the heat. The ribs are extremely tender at this point and resting makes them easier to slice cleanly.
- Smoked paprika: A great swap for regular paprika if you want an extra layer of smokiness.
- Cayenne: 2 teaspoons gives warmth not fire. Reduce to 1 for milder, increase to 3 if you like real heat.
- Make ahead: Bake fully, cool, refrigerate still wrapped for up to 2 days. Rewarm at 300°F for 30 minutes, unwrap, and broil to re-form the crust.
- Extra rub: This makes more rub than you need. Store the leftover in a jar and use it on chicken, pork shoulder, or anything going low and slow.
Nutrition
Serving: 1serving | Calories: 677kcal | Carbohydrates: 10g | Protein: 37g | Fat: 54g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 1935mg | Potassium: 721mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1908IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 4mg
