Nitrate & Nitrite Free Memphis-Style Dry-Rubbed Pork Ribs

Total time11 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Nitrate & Nitrite Free Memphis-Style Dry-Rubbed Pork Ribs

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
French's Classic Yellow Mustard French's Classic Yellow Mustard - 8 Oz Heinz Yellow Mustard - 14 Oz Heinz Yellow Mustard Heinz Yellow Mustard - 8 Oz
See all

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!