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Spareribs with Memphis Dry Rub

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Ingredients for 1 servings:

  • 1 ½ kg spare ribs
  • 4 tbsp paprika powder, sweet
  • 1 tbsp paprika powder, sweet, smoked
  • 1 tbsp garlic granules
  • 1 tbsp onion granules
  • 1 tbsp black pepper
  • 1 tbsp oregano, dried
  • 1 tbsp thyme, dried
  • 2 tbsp cane sugar
  • 2 tbsp salt
  • 1 tsp chili powder
  • 1 tsp mustard seeds
  • 1 tsp coriander powder
  • 1 tsp allspice powder

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 30 minutes

from the oven

Mix the spices well. Sprinkle the spices over the ribs and press them down lightly. Place the ribs in a freezer bag or similar container in the refrigerator overnight. Any excess spice mix will keep in a sealed container for about 3 months. The next day, preheat the oven to 150°C. Cook the ribs on a baking sheet for about 2 hours. They are done when they have reached an internal temperature of about 60°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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