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Memphis Dry Rub Baby Back Ribs Recipe

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A simple and reliable recipe for fall-off-the-bone tender baby back ribs with a flavorful Memphis dry rub. Perfect for any occasion, these ribs are juicy inside with a crispy, smoky crust.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds / 900–1150 grams each), trimmed of excess fat and silver skin removed
  • 2 tablespoons paprika (preferably smoked paprika)
  • 1 tablespoon brown sugar (light or dark)
  • 1 tablespoon salt (kosher salt recommended)
  • 1 tablespoon black pepper (freshly ground)
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Optional: Barbecue sauce of choice for serving
  • Optional: Fresh parsley or chopped green onions for garnish

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a sharp knife and peel it off. Pat ribs dry with paper towels.
  2. In a mixing bowl, combine paprika, brown sugar, salt, black pepper, cayenne pepper, onion powder, garlic powder, oregano, and thyme. Mix thoroughly.
  3. Generously coat both sides of the ribs with the dry rub, pressing gently for better adhesion.
  4. Optional: Wrap ribs in plastic wrap and refrigerate for at least 30 minutes or overnight for deeper flavor.
  5. Preheat oven to 275°F (135°C).
  6. Place ribs meat-side up on a large piece of aluminum foil. Add 2 tablespoons of apple juice or water inside the foil packet to create steam, then wrap tightly sealing all edges.
  7. Place wrapped ribs on a baking sheet or roasting pan and bake for 2.5 to 3 hours until tender and meat pulls away from the bone.
  8. Optional: Unwrap ribs and place under broiler or on a hot grill for 5-10 minutes to caramelize and create a crust. Brush with barbecue sauce if desired.
  9. Let ribs rest for 10 minutes before slicing between the bones and serving.

Notes

Remove the membrane for tenderness and better rub penetration. Wrapping ribs tightly in foil with a splash of apple juice traps moisture and keeps ribs juicy. Low and slow cooking at 275°F is key for fall-off-the-bone texture. Optional finishing under broiler or grill adds caramelized crust. Dry rub can be prepared in advance and stored. Adjust cayenne pepper for desired heat level.

Nutrition

Keywords: Memphis dry rub, baby back ribs, barbecue ribs, dry rub ribs, fall off the bone ribs, easy ribs recipe, smoky ribs

Find it online: https://tempotaste.com/memphis-dry-rub-baby-back-ribs-recipe-5-easy-steps-for-fall-off-the-bone-tender-meat/