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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

March 4 2010

Memphis Style Baby Back Ribs

2 teaspoons sweet paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper
2 racks pork baby back ribs (about 5 pounds total)
Two 8-ounce cans tomato sauce
1/2 onion, finely chopped
6 tablespoons apple cider vinegar
3 tablespoons brown sugar
1/2 teaspoon hot pepper sauce
Double the rub and sprinkle the extra over a chicken before roasting.

Preheat the smoker or oven to 275. In a small bowl, whisk together the paprika, chili powder, garlic powder, oregano, 1 tablespoon salt and 1 teaspoon pepper. Run a paring knife down the length of the bone side of each rack to split the skin, then season all over with the rub.

Arrange the ribs, meaty side down, in a single layer on a baking sheet. Roast, turning halfway through, until very tender, about 3 hours.

Meanwhile, in a small saucepan, bring the tomato sauce, onion, vinegar, brown sugar and hot sauce to a boil. Lower the heat and simmer until thickened, about 10 minutes. Season with salt and pepper. Cut the racks into individual ribs and serve with the sauce on the side.