Pork Side Ribs with Memphis–style BBQ Sauce
Pork side ribs, baked in foil until tender, then grilled and brushed with a richly flavoured, sweet and tangy Memphis-style barbecue sauce.
Recipe - Quality Foods
Pork Side Ribs with Memphis–style BBQ Sauce
Prep Time25 Minutes
Servings4
Cook Time110 Minutes
Ingredients
3 1/4 to 3 1/2 lbs. (about 1.5 to 1.6 kg) pork side ribs
vegetable oil
salt and freshly ground black pepper, to taste (see Options)
1 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
2 Tbsp yellow mustard
2 Tbsp cooking molasses
2 tsp Worcestershire sauce
1 tsp Tabasco or other hot pepper sauce
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
Directions
- Preheat oven to 325 F. Tear 3, 18-inch long pieces of aluminum foil and set on a work surface. Cut ribs, widthwise, into 6, about 6-inch long slabs. Lightly oil the centre of each piece of foil. Now set 2 slabs of ribs, meaty-side-up, in a row down the centre of each piece of foil. Season ribs with salt and pepper. Fold and seal the ribs in the foil. Set the 3 foil packages of ribs in a single layer on a large baking sheet. Bake ribs 1 hour 40 minutes, or until very tender.
- While ribs cook, make sauce by combining ketchup, vinegar, sugar, mustard, molasses, Worcestershire, Tabasco, garlic powder, onion powder and paprika in a small pot. Set over medium heat, bring to a gentle simmer, and simmer sauce 10 minutes. Remove sauce from the heat and cover.
- When ribs have done baking, preheat a barbecue or indoor grill to medium-high. Remove ribs from the foil and grill 3 to 5 minutes on either side, until nicely charred. Lower heat to medium-low. Turn ribs meaty side up. Brush top of the ribs with barbecue sauce and cook a few minutes more. Plate ribs and serve remaining barbecue sauce alongside, for drizzling on the ribs (see Note).
Note: Any leftover barbecue sauce you have could be stored in a tight sealing jar in the refrigerator. It will keep a week or more and can be used on other items you might grill, such as chicken and burgers.
Options: Instead of simply seasoning the ribs with salt and pepper, try doing so with your favourite brand of seasoning salt. This recipe could be doubled if feeding a larger group.
25 minutes
Prep Time
110 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Quality Foods - Pork Side Ribs, 1 Pound
$7.98/lb$1.76/100g
Crisco - Vegetable Oil, 1.18 Litre
$10.69 was $10.99$0.91/100ml
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Western Family - Tomato Ketchup, 1 Litre
$4.49$0.45/100ml
Bragg - Apple Cider Vinegar - Organic, 946 Millilitre
$12.49$1.32/100ml
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$4.39$0.44/100g
Heinz - Yellow Mustard, 380 Millilitre
$2.69 was $3.89$0.71/100ml
Bush's Best - Molasses with Pork Baked Beans, 398 Millilitre
$3.19$0.80/100ml
French's - Worcestershire Sauce, 295 Millilitre
$3.49 was $5.99$1.18/100ml
Tabasco - Pepper Sauce Original, 57 Millilitre
$4.39$7.70/100ml
Western Family - Garlic Powder, 155 Gram
$8.59$5.54/100g
Western Family - Onion Powder, 155 Gram
$8.59$5.54/100g
Mccormick - Smoked Paprika, 40 Gram
$5.89 was $6.19$14.73/100g
Directions
- Preheat oven to 325 F. Tear 3, 18-inch long pieces of aluminum foil and set on a work surface. Cut ribs, widthwise, into 6, about 6-inch long slabs. Lightly oil the centre of each piece of foil. Now set 2 slabs of ribs, meaty-side-up, in a row down the centre of each piece of foil. Season ribs with salt and pepper. Fold and seal the ribs in the foil. Set the 3 foil packages of ribs in a single layer on a large baking sheet. Bake ribs 1 hour 40 minutes, or until very tender.
- While ribs cook, make sauce by combining ketchup, vinegar, sugar, mustard, molasses, Worcestershire, Tabasco, garlic powder, onion powder and paprika in a small pot. Set over medium heat, bring to a gentle simmer, and simmer sauce 10 minutes. Remove sauce from the heat and cover.
- When ribs have done baking, preheat a barbecue or indoor grill to medium-high. Remove ribs from the foil and grill 3 to 5 minutes on either side, until nicely charred. Lower heat to medium-low. Turn ribs meaty side up. Brush top of the ribs with barbecue sauce and cook a few minutes more. Plate ribs and serve remaining barbecue sauce alongside, for drizzling on the ribs (see Note).
Note: Any leftover barbecue sauce you have could be stored in a tight sealing jar in the refrigerator. It will keep a week or more and can be used on other items you might grill, such as chicken and burgers.
Options: Instead of simply seasoning the ribs with salt and pepper, try doing so with your favourite brand of seasoning salt. This recipe could be doubled if feeding a larger group.