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Oven Baked Memphis Style Ribs: A Taste of Tennessee in Your Kitchen

The aroma still lingers in my mind, a memory etched from a family road trip through the South. We stumbled upon a small, unassuming barbecue joint just outside Memphis. The air hung thick with hickory smoke, and the promise of perfectly seasoned ribs. I remember biting into those ribs, the dry rub a symphony of savory spices that danced on my tongue. That day, I learned that true barbecue isn’t about fancy sauces; it’s about the meat, the rub, and the slow, loving process. These oven-baked Memphis-style ribs capture that magic, bringing a taste of Tennessee straight to your home.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4
Yields: 12 ribs
Dietary Type: Gluten-Free

Ingredients

12 pork spareribs
8 tablespoons pork dry rub seasonings (I recommend Bad Byron’s Butt Rub or your favorite blend)
2 cups apple cider vinegar
1 tablespoon yellow mustard

Equipment Needed

Large Baking Pan
Aluminum Foil
Paper Towels

Instructions

Let’s get started by preheating your oven to 250 degrees Fahrenheit. This low and slow method is key to achieving fall-off-the-bone tenderness.
While the oven warms up, prepare the ribs. Wash the pork spareribs thoroughly under cold water, rubbing both sides to remove any bone fragments.
Now, for a little butcher’s work. Remove the thin flap of meat on the back side of the ribs – the piece that resembles flank steak. This piece can become tough during cooking, so it’s best to remove it.
Equally important is removing the thin, transparent membrane (or silverskin) also located on the backside of the ribs. Use a butter knife or spoon to lift a corner of the membrane, then grip it with a paper towel and pull it off. This step is critical! If you skip it, your ribs will be tough and bitter, preventing the rub and smoke from penetrating the meat.
Time for the first layer of flavor. Rub a small amount (about 1 cup total) of apple cider vinegar over both sides of the ribs. The vinegar helps to draw out any remaining pork blood, tenderizes the meat, and adds a subtle tang.
Now comes the heart of Memphis barbecue: the dry rub. Sprinkle 3 tablespoons of the pork dry rub seasoning on the front side of the ribs, and another 3 tablespoons on the back. Take your time to rub the seasoning into the meat, ensuring it’s evenly distributed. Spend about 2-3 minutes per side to really massage the spices in.
Place the seasoned ribs in a large baking pan and cover tightly with aluminum foil. This will help to trap moisture and steam the ribs, making them incredibly tender.
Place the baking pan on a rack positioned in the middle of the oven.
While the ribs are baking, prepare the “mop.” In a small bowl, combine 1 tablespoon of your dry rub, 1 cup of apple cider vinegar, and 1 tablespoon of yellow mustard. Mix well until the rub is dissolved. This mop will add another layer of flavor and moisture during the cooking process.
After 2 hours of cooking, remove the ribs from the oven and carefully drain the juices from the pan.
Apply the mop mixture lightly to the meaty side of the ribs using a soaked paper towel or a basting brush. Be generous but not excessive; you want to moisten the ribs without making them soggy.
Recover the ribs with foil, place them back in the oven on the middle rack, and reset the timer for another 2 hours.
Once the second 2-hour duration has finished, remove the foil again, remove the ribs from the pan and drain off any excess juice.
Re-apply the mop lightly to the ribs.
Return the ribs to the oven WITHOUT the foil covering. This time, switch the oven to BROIL on HIGH mode and broil for 10-15 minutes (or until the outer side is crispy enough). Keep a close eye on the ribs during this stage to prevent burning. The sugar in the rub will caramelize, creating a beautiful bark.
Remove the ribs from the oven, sprinkle the remaining tablespoon of rub spices evenly over the front and back sides, and let them sit uncovered for approximately 10 minutes before serving. This allows the flavors to meld and the juices to redistribute.
Enjoy!

Expert Tips & Tricks

For a smokier flavor, add a teaspoon of liquid smoke to the mop mixture. Be careful not to overdo it, as liquid smoke can be overpowering.
If your ribs are particularly thick, you may need to increase the initial covered baking time to 2.5-3 hours.
Don’t be afraid to experiment with your dry rub. Add a pinch of cayenne pepper for heat, or a touch of brown sugar for sweetness.
If the ribs start to brown too quickly under the broiler, lower the rack in the oven or reduce the broiling time.
The “bend test” is a great way to check for doneness. Pick up the ribs with tongs; if they bend easily and the meat starts to crack, they’re ready.

Serving & Storage Suggestions

Serve these Memphis-style ribs hot off the broiler with your favorite sides, such as coleslaw, baked beans, potato salad, or cornbread. They’re best enjoyed with plenty of napkins!

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap the ribs in foil and bake in a preheated oven at 300 degrees Fahrenheit until heated through. You can also reheat them in the microwave, but they may not be as crispy. For longer storage, freeze the ribs in a freezer-safe container for up to 2-3 months. Thaw completely before reheating. Do not leave cooked ribs at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2701.4 kcal	N/A
Calories from Fat	2048.75 g	76%
Total Fat	227.65 g	1400%
Saturated Fat	73.25 g	1464%
Cholesterol	778.2 mg	1037%
Sodium	800.05 mg	133%
Total Carbohydrate	0.325 g	0%
Dietary Fiber	0.025 g	0%
Sugars	0.125 g	2%
Protein	150.525 g	1204%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a sweeter rub, add 2 tablespoons of brown sugar to the dry rub mixture.
If you don’t have apple cider vinegar, you can substitute with white vinegar or even lemon juice.
For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the dry rub.
If you prefer a saucier rib, brush the ribs with your favorite barbecue sauce during the last 15 minutes of broiling.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of rub?
A: Absolutely! While a Memphis-style rub typically doesn’t contain sugar, feel free to use your favorite pork rub blend. Just be mindful of the sugar content when broiling to prevent burning.

Q: How do I know when the ribs are done?
A: The ribs are done when they are very tender and the meat pulls away easily from the bone. You can also perform the “bend test,” as mentioned above.

Q: Can I cook these ribs in a smoker instead of the oven?
A: Yes, you can! Smoke the ribs at 225-250 degrees Fahrenheit for 6-8 hours, or until they reach an internal temperature of 195-205 degrees Fahrenheit.

Q: What if I don’t have a baking pan large enough to fit all the ribs?
A: You can cut the ribs in half or use two smaller baking pans.

Q: Can I prepare the ribs ahead of time?
A: Yes, you can rub the ribs with the dry rub up to 24 hours in advance. Store them covered in the refrigerator until ready to cook.

Final Thoughts

These oven-baked Memphis-style ribs are a delicious and surprisingly easy way to enjoy authentic barbecue flavor at home. Don’t be intimidated by the longer cooking time; the low and slow method is what makes these ribs so tender and flavorful. Gather your ingredients, fire up the oven, and prepare to be transported to a Memphis barbecue joint with every bite! I encourage you to try this recipe and share your results – and any variations you come up with! – with friends and family. Pair them with a crisp, cold beer or sweet iced tea for the ultimate Southern comfort meal.

Oven Baked Memphis Style Ribs Recipe