Memphis Dry Rub Ribs
MEMPHIS DRY RUB:
- 3 tablespoons dark brown sugar
- 1 1/2 tablespoons kosher salt
- 1 tablespoon ground coriander
- 1 tablespoon mustard powder
- 1 tablespoon onion powder
- 1 tablespoon Spanish paprika
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 1 teaspoon cayenne
For the rub: Mix together the brown sugar, salt, coriander, mustard powder, onion powder, paprika, garlic powder, black pepper and cayenne.
Remove the thin membrane on the back of each rib by placing the ribs on the counter with the underside facing up. Slip a small knife between the bone and the membrane. Once enough membrane is released, gently pull it free from the bones. Use a dish towel to get a secure grip.
Place the ribs on a foil-lined baking sheet and rub both sides of the ribs with the dry rub. Cover with plastic wrap and let marinate in the fridge for a minimum of 3 hours, preferably overnight.
Preheat the oven to 300 degrees F. Bring the ribs to room temperature and place bone-side up on the baking sheet. Pour the apple cider around the ribs and place another piece of foil over top, forming a packet. Crimp the ends of the two pieces of foil tightly together to seal completely. Place in the oven and cook for 2 hours. Remove the top foil and turn the ribs over. Raise the oven temperature to 375 degrees F and cook until the ribs develop a rich dark bark, the edges are crisp and the meat is fork tender, 30 to 45 minutes.
In a small saucepan, add the apple cider vinegar and brown sugar. Bring to a boil and then reduce to simmer until a loose glaze forms, about 3 minutes. Glaze your ribs with this when they come out of the oven. Transfer to a cutting board, cut and serve.