Kate’s BBQ Ribs Memphis Style
Passed to your plate by Kate Kreimer
I needed an entrée that we (my brothers with eager assists from the kids) could grill for Christmas Eve – it’s a tradition! We grill out no matter the weather! Some feelers out to the family and it was decided – BBQ ribs for dinner and sushi before to keep our strength up. I’d never cooked ribs before, but it sounded soooo good! Between Thanksgiving and Christmas I researched BBQ Ribs. The Internet was hot with ribs. Wow… there’s a lot out there. So I ‘boiled’ down everything I learned, consulted with a few experts in and out of the family and…viola!!! Both styles – St Louis and Memphis – were going to be served.Read more
For the tomato based (St Louis style) ribs I used Sweet Baby Ray’s regular sauce – recommended by a few friends. I used the same technique of marinating (up to 24 hrs) and cooking (oven followed by the grill) for these ribs as for the Memphis style. The Memphis style rib involves a dry rub of spices which you rub into the meat up to 24 hours before cooking and then a mop sauce of primarily vinegar with which you baste the meat while it’s cooking. This recipe is for 3 racks baby back pork ribs, about 7 pounds.