Memphis-Style Dry Ribs

SAVEUR (3)
derek curiel: "Love this recipe we make it all the time. Sure th…" Read More
18Ingredients
Seconds

Ingredients

US|METRIC
  • 6 tablespoons kosher salt
  • 2 tablespoons dark brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon marjoram (dried)
  • 1 teaspoon dried parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard powder
  • 1 teaspoon celery seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon fennel seeds (ground)
  • 1/4 teaspoon ground white pepper
  • 2 racks pork spareribs (St. Louis-cut, about 3 lb. each)
  • 3/4 cup apple juice
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    Reviews(3)

    Blake Bell 2 years ago
    Too salty! Not a recipe I would make again! I wish I had read the other two reviews before making this recipe.
    derek curiel 2 years ago
    Love this recipe we make it all the time. Sure that have you put a lot of salt but you can leave that out because pork already has a lot of salt in it
    Dar Khorse 2 years ago
    This is a TERRIBLE recipe. I should have known better than to use 6 tablespoons of salt, but I trusted Yummly and Saveur and followed the recipe. Completely ruined a whole batch of ribs.

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