Memphis Ribs

by Annie M March 06, 2018

Memphis Ribs

Memphis Ribs

Memphis style ribs are normally cooked over a wood burning barbecue. That's a bit difficult here in the middle of winter. But fear not, here's the perfect recipe to create Memphis style ribs in your oven - with the option of finishing on the barbecue if you wish.

PREP TIME: 8 hrs
COOK TIME: 5 hrs


For the ribs
  • 1.5 kg rack of ribs (baby back or spare)
  • 2 tbsp Life of Spice Memphis Belle

For the BBQ Sauce

  • Juices from the cooked ribs
  • 50g Tomato ketchup
  • 10g Muscovado sugar
  • 10g Cider vinegar
  • 1 tsp Mustard powder
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Tabasco sauce


  1. Place the ribs on their front and peel away the thin membrane  starting from the  top right corner of the rack
  2. Rub the Memphis Belle evenly over the whole rack 
      (front, back and sides) and return to the fridge for 8 hours
  3. Place the  rack on it's front in a roasting tin and cover with tin foil
  4. Put the  rack  in an oven at 135℃ for 4 hours, turning  after 2 hours so the front is facing upwards
  5. After the rack has been slow cooking for 4 hours you can drain any of the meat juices into a saucepan and place the rack back in the oven uncovered for a final 30 minutes
  6. Add the BBQ Sauce ingredients to the meat juices and heat over a medium heat for 5-10 minutes until the mixture has reduced by a third and is the correct consistency
  7. Remove the rack  from the oven, lightly baste with a small amount of the BBQ sauce, and barbecue (or grill) for 3-5 minutes to lightly caramelise the surface before plating up
  8. Serve with coleslaw and the BBQ Sauce

    Annie M
    Annie M


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