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Nutrition Facts
Serving Size 1 (523g) Recipe makes 4 servings
Calories 1738
Calories from Fat 1220		(70%)
Amount Per Serving		%DV
	Total Fat 135.6g	208%
	Saturated Fat 50.1g	250%
	Monounsaturated Fat 61.5g
	Polyunsaturated Fat 11.2g
	Trans Fat 0.0g
Cholesterol 534mg		178%
Sodium 2131mg		88%
Potassium 1619mg		46%
Total Carbohydrate 11.1g		3%
	Dietary Fiber 2.0g	8%
	Sugars 3.1g
Protein 111.7g		223%
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Memphis Style Baby Back Ribs

Recipe #98940 | ½ day | 6 hours prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: PaulaG
Sep 1, 2004

Memphis, TN is famous for Elvis Presley, Graceland and fantastic barbecue. This is my version of those famous ribs.

SERVES 4 (change servings and units)

Ingredients

Rib Rub

4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoon cayenne pepper
4-5 lbs baby back ribs
1-2 cup barbecue sauce (I use Memphis Barbecue Sauce recipe 99023)

Directions

1
Wash the ribs and pat dry with paper towels.
2
Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
3
Seal the foil and place in refrigerator for 4 to 6 hours.
4
Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
5
Cook for 3 to 4 hours or until tender.
6
Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
7
Serve with extra sauce and lots of paper towels.

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Featured Reviews for This Recipe

From: Chef #709527

On Feb 11, 2009

We love Sweet Baby Rays around here, so that is what I used for the sauce. The ribs were falling off the bone tender, and some of the best flavored ribs I have ever had! We all loved them and I look forward to making them on our grill when the weather is better, but for now the oven worked just fine!

1 person found this review helpful

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From: Cooks4_6

On Jun 15, 2008

I am rating this more for the cooking technique than for the rub or sauce suggestions. I used leftover "Rudolph's Barbecue Spareribs" rub and Damon's bottled sauce and these were fabulous tasting and cooked perfectly. I will always use this technique for baking baby back ribs from here on out! Thanks for posting!

1 person found this review helpful

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From: Preacher_in_Kitchen

On Jan 20, 2005

Awesome! And that accolade comes from someone who lived in Memphis for nine years, and sampled many great barbque recipes. This one ranks right up there with the best. The meat was rich in taste, moist, and falling off the bone. I got up at 6 AM to prepare the rub so all would be done when my wife got home at 4 PM. I had to cut the cooking time back about 45 minutes because the ribs were beginning to fall apart. Cooking time was 2 hrs 45 minutes at 275 degrees. Maybe lower temperature would have allowed longer cooking time. Will experiment next time. Thanks PaulaG. A gift from the gods.

8 people found this review helpful

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From: PennyG

On Apr 16, 2006

These are very good and spicy. Very 'hot' in fact, so be aware if you don't like spice you may want to cut down on the pepper(not us we like them spicy). They were fall off the bone tender in exactly 3 hrs at 275 degrees. Nice rib recipe.

4 people found this review helpful

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