Memphis-style BBQ ribs
The key to success with this slow cooked BBQ ribs recipe is the special dry rub and sauce. Definitely one of the best we have tried! By Chef Tim Anderson for Kikkoman
- Preparation Time10 mins
- Additional Time4-8 hours marinating
- Cooking Time2 hours 20 mins
Nutrition per serving
- Energy690 Kcals
- Saturated Fat9.9g
- 2 racks British pork spare ribs
- 10g smoked paprika
- 10g ground fennel seed
- 1 tbsp freshly ground black pepper
- 1 tbsp dark brown sugar
- 1 tsp salt
- 1 tsp celery salt
- 1 tsp cayenne/chilli powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 2 tbsp vegetable oil
- 1 onion, roughly chopped
- 250ml cider vinegar
- 200ml Kikkoman Naturally Brewed Soy Sauce
- 200ml American mustard
- 2 tbsp tomato puree
- 50g dark brown sugar
- hot sauce, to taste
Combine all the spices until well-mixed. Rub about two thirds all over the ribs. Cover with clingfilm and leave for 4-8 hours in the refrigerator. Keep the remaining rub in an airtight container until needed.
To make the sauce, gently cook the onion in the vegetable oil until soft and brown, it will take about 20 mins. Puree the onions with all other ingredients in a food processor or blender until very smooth. It should be quite sour, but you can adjust flavour to taste with brown sugar and/or hot sauce.
When ready to cook, place the ribs on the barbecue over a gentle heat with the lid on for about 2 hours. Using a pastry brush, apply the sauce every 30 mins. Add more coals if the grill gets too cold. The ribs are done when they are starting to pull away from the bone and quite black on the outside.
To cook in the oven, preheat to 140°C, place the ribs on a baking tray and cover with foil. Cook for 2 hours, basting with sauce every 30mins. Remove the foil for last 30mins of cooking.
Serve with the leftover rub. Fantastic with coleslaw, potato salad, or cornbread.
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