Pork Side Ribs with Memphis–style BBQ Sauce
- Preheat oven to 325 F. Tear 3, 18-inch long pieces of aluminum foil and set on a work surface. Cut ribs, widthwise, into 6, about 6-inch long slabs. Lightly oil the centre of each piece of foil. Now set 2 slabs of ribs, meaty-side-up, in a row down the centre of each piece of foil. Season ribs with salt and pepper. Fold and seal the ribs in the foil. Set the 3 foil packages of ribs in a single layer on a large baking sheet. Bake ribs 1 hour 40 minutes, or until very tender.
- While ribs cook, make sauce by combining ketchup, vinegar, sugar, mustard, molasses, Worcestershire, Tabasco, garlic powder, onion powder and paprika in a small pot. Set over medium heat, bring to a gentle simmer, and simmer sauce 10 minutes. Remove sauce from the heat and cover.
- When ribs have done baking, preheat a barbecue or indoor grill to medium-high. Remove ribs from the foil and grill 3 to 5 minutes on either side, until nicely charred. Lower heat to medium-low. Turn ribs meaty side up. Brush top of the ribs with barbecue sauce and cook a few minutes more. Plate ribs and serve remaining barbecue sauce alongside, for drizzling on the ribs (see Note).
Note: Any leftover barbecue sauce you have could be stored in a tight sealing jar in the refrigerator. It will keep a week or more and can be used on other items you might grill, such as chicken and burgers.
Options: Instead of simply seasoning the ribs with salt and pepper, try doing so with your favourite brand of seasoning salt. This recipe could be doubled if feeding a larger group.
Directions
- Preheat oven to 325 F. Tear 3, 18-inch long pieces of aluminum foil and set on a work surface. Cut ribs, widthwise, into 6, about 6-inch long slabs. Lightly oil the centre of each piece of foil. Now set 2 slabs of ribs, meaty-side-up, in a row down the centre of each piece of foil. Season ribs with salt and pepper. Fold and seal the ribs in the foil. Set the 3 foil packages of ribs in a single layer on a large baking sheet. Bake ribs 1 hour 40 minutes, or until very tender.
- While ribs cook, make sauce by combining ketchup, vinegar, sugar, mustard, molasses, Worcestershire, Tabasco, garlic powder, onion powder and paprika in a small pot. Set over medium heat, bring to a gentle simmer, and simmer sauce 10 minutes. Remove sauce from the heat and cover.
- When ribs have done baking, preheat a barbecue or indoor grill to medium-high. Remove ribs from the foil and grill 3 to 5 minutes on either side, until nicely charred. Lower heat to medium-low. Turn ribs meaty side up. Brush top of the ribs with barbecue sauce and cook a few minutes more. Plate ribs and serve remaining barbecue sauce alongside, for drizzling on the ribs (see Note).
Note: Any leftover barbecue sauce you have could be stored in a tight sealing jar in the refrigerator. It will keep a week or more and can be used on other items you might grill, such as chicken and burgers.
Options: Instead of simply seasoning the ribs with salt and pepper, try doing so with your favourite brand of seasoning salt. This recipe could be doubled if feeding a larger group.
