Date posted: 17/07/2018

Memphis-style BBQ ribs

  • Serves 4
  • Timing: 2 hrs 20 mins
Votes: 1 Average: 5


Farmstead pork spare ribs 2
Smoked paprika 10g
Ground fennel seed 10g
Everyday Favourites ground black pepper 1 tbsp
Dark brown sugar 1 tbsp
Salt 1 tsp
Celery salt 1 tsp
Everyday Favourites cayenne pepper/hot chilli powder 1 tsp
Everyday Favourites garlic powder 1 tsp
Everyday Favourites ground cumin 1 tsp
Everyday Favourites extended life vegetable oil 2 tbsp
Onion, roughly chopped 1
Cider vinegar 250ml
Kikkoman soy sauce 200ml
American mustard 200ml
Everyday Favourites tomato puree 2 tbsp
Dark brown sugar 50g
Hot sauce to taste


  1. Combine all the spices until well-mixed. Rub about two thirds all over the ribs. Cover with clingfilm and leave for 4-8 hours in the refrigerator. Keep the remaining rub in an airtight container until needed.
  2. To make the sauce, gently cook the onion in the vegetable oil until soft and brown – it will take about 20 mins. Puree the onions with all other ingredients in a food processor or blender until very smooth. It should be quite sour, but you can adjust flavour to taste with brown sugar and/or hot sauce.
  3. When ready to cook, place the ribs on the barbecue over a gentle heat with the lid on for about 2 hours. Using a pastry brush, apply the sauce every 30mins. Add more coals if the grill gets too cold. The ribs are done when they are starting to pull away from the bone and quite black on the outside.
  4. To cook in the oven, preheat to 140ºC, place the ribs on a baking tray and cover with foil. Cook for 2 hours, basting with sauce every 30mins. Remove the foil for last 30mins of cooking.
  5. Serve with the leftover rub. Fantastic with coleslaw, potato salad, or cornbread.
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