Paula Deen Memphis Dry Rub Ribs

Paula Deen Memphis Dry Rub Ribs turn paprika, chili powder and brown sugar into tender, deeply seasoned oven-baked pork ribs in 1 hour 45 minutes. Save this easy oven-baked rib recipe for your next cookout, game day or Sunday dinner, because it needs no grill and almost no hands-on work.

Let the rubbed ribs sit in the fridge for the full 3 hours, because that's when the spices sink into the meat. Cut that time short and you'll end up with seasoning that sits only on the surface.

Paula bakes these covered on a wire rack with just a splash of water in the pan, so the ribs steam until tender before they brown. A dry rub with no sauce keeps the pork flavor front and center, which is the Memphis way.

Paula Deen Memphis Dry Rub Ribs

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

520

kcal

A smoky, peppery rub coats the ribs, which steam under foil until the meat nearly falls off the bone. A final stretch uncovered turns the outside lightly browned and a little crisp at the edges.

Ingredients

• 2 tablespoons paprika
  

• 1 tablespoon chili powder
  

• 1 teaspoon dark brown sugar
  

• 1 1/2 teaspoons salt
  

• 1 teaspoon ground cumin
  

• 1 teaspoon Freshly ground black pepper
  

• 1 teaspoon cayenne pepper
  

• 4 lbs (about 3 racks) pork spare ribs,membranes removed and trimmed of excess fat
  

Directions

• Mix the dry rub: Combine 2 tablespoons paprika, 1 tablespoon chili powder, 1 teaspoon dark brown sugar, 1 1/2 teaspoons salt, 1 teaspoon cumin, 1 teaspoon black pepper and 1 teaspoon cayenne. Stir in a small bowl until the brown sugar is evenly mixed in with no clumps.
• Rub and chill: Rub the spice mixture all over 4 pounds of trimmed pork spare ribs, about 3 racks with the membranes removed. Cover them loosely with plastic wrap and refrigerate for 3 hours so the seasoning soaks in.
• Heat the oven: Preheat the oven to 325°F, then let the ribs sit out for 30 minutes to come to room temperature. While you wait, line a rimmed baking sheet with aluminum foil.
• Set up the pan: Place the ribs membrane side down on a wire rack set over the prepared baking sheet. Drizzle 3 tablespoons water into the bottom of the pan so the ribs steam as they bake.
• Bake covered: Cover the pan tightly with foil and bake for 1 1/2 hours. The tight seal traps the steam, which is what makes the meat so tender.
• Uncover and brown: Remove the foil and keep cooking for about 30 minutes more. They're done when the ribs are very tender and lightly browned, and a fork slides easily between the bones.
• Rest and cut: Let the racks stand for 10 minutes so the juices settle back into the meat. Then cut between the bones into individual ribs and serve.

Tools for this recipe

• Nordic Ware half sheet pan, Checkered Chef cooling racks, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these ribs on the grill instead of the oven?

Yes, you can use indirect heat at about 325°F with the lid closed, wrapping the ribs in foil for the first stretch to mimic the covered bake. Pull the foil off for the last 30 minutes so the outside browns.

Do I really have to remove the membrane?

I'd say yes, since the thin membrane on the bone side turns tough and keeps the rub from reaching the meat. Slide a butter knife under it, grab a corner with a paper towel and pull it off in one piece.

How do I store and reheat leftover ribs?

Wrap them tightly or use an airtight container, and they'll keep in the fridge for about 3 days. Reheat them covered with foil in a 300°F oven until warmed through so they don't dry out.

Can I rub the ribs the night before?

You can, and the flavor will go deeper than with the 3-hour chill. Keep them covered in the fridge, then let them sit out for 30 minutes before baking as usual.

How do I know when the ribs are done?

Poke a fork between the bones, and it should slide in easily with the meat pulling back from the ends. If it still feels tight, re-cover the pan and give them another 15 minutes.