Eosinophilic Esophagitis Friendly Memphis-Style Dry-Rubbed Pork Ribs
Total time11 hr 50 min
Prep time20 min
Cook time3 hr 30 min
4.6(27)
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Learn more →Ingredients
4 servings
For the ribs
- 2 racks (about 5–6 lb total) pork spare ribs or st. louis-cut ribs
- 2 tbsp yellow mustard
For the dry rub
- 3 tbsp sweet paprika
- 1 tbsp smoked paprika
- 2 tbsp dark brown sugar
- 1 tbsp kosher salt
- 2 tsp freshly ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dry mustard
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- ½ tsp celery salt
For the spritz
- ¼ cup apple cider vinegar
- ¼ cup water
For serving
- 2 tbsp reserved dry rub, for finishing
Instructions
- 1
Combine all dry rub ingredients in a small bowl and stir until evenly blended. Set aside 2 tablespoons of the rub for finishing; you will use the rest to coat the ribs.
- 2
Lay each rack bone-side up on a cutting board. Slide a butter knife under the thin membrane at one end of the rack, grip it with a paper towel, and pull it off in one piece. Pat both racks dry with paper towels.
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