Memphis-Style Baby Back Ribs
In Memphis, barbecued ribs are dry rubbed with a flavorful spice mixture before grilling and then brushed with a mop sauce to finish. This recipe calls for a wood-pellet grill. If you don’t have one, you can start the ribs in a preheated 325ºF oven. Line a baking sheet with heavy-duty aluminum foil. Place the rib slabs on top, wrap the foil around them and seal tightly. Transfer to the oven and cook until the ribs are fork-tender, 1 1/2 to 2 hours. Just before serving, place the ribs directly on a grill over high heat and baste with the mop sauce until the ribs are caramelized, 5 to 10 minutes.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. sweet paprika
- 1 Tbs. chili powder
- 1/2 tsp. cayenne pepper
- 1 tsp. garlic powder
- 1 1/2 Tbs. plus 1/2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. freshly ground white pepper
- 1 tsp. dry mustard powder
- 2 Tbs. plus 1/2 cup firmly packed light brown sugar
- 2 racks pork baby back ribs, about 5 1/2 lb. total
- 1 cup cider vinegar
- 1 Tbs. hot sauce
- 2 Tbs. Worcestershire sauce
- 1/2 cup water
- Barbecue sauce for serving