Best Easy Barbequed Ribs Memphis Style Wet Recipes
MEMPHIS-STYLE BARBECUED PORK RIBS
Provided by Pat Neely
Categories Kid-Friendly Graduation Father's Day Backyard BBQ Dinner Lunch Pork Rib Summer Grill Grill/Barbecue Small Plates
Yield Serves 6
Number Of Ingredients 4
Steps:
- Rinse the rib slabs in cold water, and pat dry with paper towels. Place the slabs on a clean chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone. Season both sides of the slab with salt and Neely's Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance.
- When you're ready to cook the ribs, preheat the grill to 250°F, preferably using a combination of hickory wood and charcoal. Place the slab on the grill away from (not directly over) the flame (using indirect heat). Cook the slab curl-side up for approximately 2 1/2 hours. Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab (see Tony's Tip).
- For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab. Cut between the bones and serve. For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab. Slice between the bones into individual portions, and serve.
SLOW-COOKER MEMPHIS-STYLE RIBS
After my dad and I had dinner at the legendary Rendezvous Restaurant in Memphis, I was inspired to create a slow-cooked version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor that the ribs would get from being grilled over hot coals. -Matthew Hass, Ellison Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-qt. slow cooker. Mix together remaining ingredients, reserving half. Sprinkle ribs with half the seasoning blend; reserve the other half. Cut the ribs into serving-sized pieces; transfer to slow cooker. , Cook, covered, on low until tender, 5-6 hours. Remove ribs; skim fat from cooking juices. Using a clean brush, brush ribs generously with skimmed cooking juices; sprinkle with reserved seasoning mixture. Serve ribs with remaining juices.
Nutrition Facts : Calories 509 calories, Fat 35g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1137mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
EASY BARBEQUED RIBS - MEMPHIS STYLE (WET)
Just what the world needs, another BBQ rib recipe! This one has allspice (my favorite) and is mostly made from chili sauce (like Heinz) and marinates overnight, then is roasted in the oven for 5 hours on low heat.
Provided by threeovens
Categories Pork
Time 17h
Yield 2 racks, 12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the marinade by combining all ingredients except ribs in a large bowl. Place ribs in a large glass baking dish and pour marinade over coating all sides. Refrigerate 12 to 24 hours.
- Next day, remove ribs from refrigerator and allow to come to room temperature. Preheat oven to 300°F Remove ribs from marinade; reserve marinade. Place ribs on a rack in a roasting pan. Bake, uncovered, 5 hours, basting with reserved marinade every 30 minutes or so.
- After the last basting, place marinade in a small saucepan and bring to a boil; reduce heat and simmer 5 minutes. Serve with ribs.
Nutrition Facts : Calories 876.1, Fat 63.8, SaturatedFat 21.6, Cholesterol 176.9, Sodium 943.1, Carbohydrate 32.8, Fiber 5, Sugar 24.1, Protein 40.9
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