Photo: Ernest Porzi
Bryan Voltaggio’s One-Hour Memphis-Style Ribs
15 ingredients
Serves 4.
openrecipes
Ribs rule at Charles Vergos’ Rendezvous, a basement barbecue joint in Memphis, TN, where pork ribs are mopped with vinegar and cooked on an open charcoal fire. In Chef Bryan Voltaggio’s spin on that preparation, he seasons baby back ribs with a medley of spices and quick-cooks them in a pressure cooker, then smokes them on an outdoor barbecue.
Estimated Nutrition (whole recipe, rough)
333
Calories
31g
Protein
15g
Fat
22g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | 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
- 1/4 cup kosher salt
- 2 Tbs. freshly ground pepper
- Zest of 1 lemon
- 1 Tbs. paprika
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. fresh oregano leaves, minced
- 1 1/2 tsp. piment d’Espelette
- 3/4 tsp. fresh thyme leaves, minced
- 1/2 tsp. ground allspice
- 3/4 tsp. celery seed
- 1 1/2 tsp. toasted and ground coriander seed
- 1 1/2 tsp. toasted and ground fennel seed
- 1 1/2 cups water
- 1/4 cup Sir Kensington’s scooping ketchup
- 3 1/2 lb. pork baby back ribs, cut into 3- or 4-bone slabs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes