Memphis Style Ribs

Last Updated on August 16, 2024

A grilled classic from the USA for marinated pork ribs grilled over charcoal and cherry wood chips. The recipe comes from chef Zdeněk Pohlreich.

Ingredients:

3.5-4 kg of pork ribs (bone must be coated with meat) 70 g of ground sweet paprika 20 g sea salt 18 g freshly ground black pepper 18 g dark brown sugar a pinch of grated or dried garlic pinch of ground cumin a pinch of cayenne pepper speck of dried mustard For the sauce: 550 ml apple cider vinegar 150 mlyellow mustard two pinches of salt

Procedure:

1. First, prepare the spice mix; in a small bowl, mix the paprika, black pepper, brown sugar, salt, cayenne pepper, garlic, mustard balls and Roman cumin, mix everything well with a whisk
2. Rub two thirds of this mixture on both sides into the ribs, place on a baking tray, cover with microtene foil and leave to marinate in the fridge for 4-8 hours, turning the meat occasionally
3. Prepare the sauce for the ribs by mixing the apple cider vinegar with mustard and salt, whisk the mixture and let it stand at room temperature
4. Place the cherry wood chips soaked in water for an hour or so and then thoroughly drained into the hot charcoal grill, let the cherry wood chips burn out
5. Place the marinated ribs on a cleaned grill grate coated with oil or fat and grill them, preferably covered, for about 60 minutes
6. About 15 minutes before the end of grilling, sprinkle the ribs with the remaining spice mixture
8. Cut the finished ribs bone by bone, arrange the individual portions on plates, pour the sauce over them, then serve immediately.

Recommendation:

For this recipe, buy 3 rows of pork ribs from a young pig (about 3.5 kg) or 2 rows of ribs from a sow (about 3-4 kg).

Note:

Grill baby back pork ribs for a shorter time, if you are grilling pork ribs from a mature pig then grill them for about 45-60 minutes longer.