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Memphis-Style BBQ Ribs

This is a classic U.S. style of BBQ pork ribs.

Allergens named in the ingredients: Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

1 slab pork spareribs
6 tbsp Rib Rub
1 cup tomato paste
½ cup molasses
¼ cup apple cider vinegar
2 tbsp Worcestershire sauce
2 tbsp soy sauce
Hickory chunks

Method

Season spareribs with rib rub.
Refrigerate for at least 1 hour.
Place chunks in smoker or charcoal grill set for indirect heat at 250°F (120°C).
Combine liquid ingredients and bring to a boil over high heat.
Reduce liquid by ⅓.
Place spareribs into smoker or grill for 4–5 hours, basting occasionally with sauce.
Brush remaining sauce on top of ribs and place on a medium-high grill until browned. The internal temperature of the ribs before removing from the grill needs to be at least 145°F (63°C).
Let rest for 10 minutes, covered, and carve.