Memphis-Style Barbecued Pork Ribs

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 29 janv. 2026

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These Memphis-style barbecued pork ribs offer a true taste of American soul food, bringing deep, smoky flavours directly to your garden grill. By using a combination of charcoal and hickory wood, the meat develops a rich complexity that perfectly complements the savoury barbecue seasoning. Whether you prefer the satisfying crunch of a dry rub or the finger-licking stickiness of a traditional wet sauce, this high-protein dish is designed for those who appreciate the slow-cooked perfection of St. Louis-style ribs.

Ideal for weekend entertaining or a hearty family feast, this recipe focuses on low and slow indirect cooking to ensure the pork stays succulent and tender. Prepping the meat in advance allows the spices to penetrate deeply, resulting in a professional-standard finish. Serve these individual rib portions alongside a fresh slaw and roasted corn for a complete, homemade barbecue experience that is sure to impress your guests.

Ingredients for Memphis-Style Barbecued Pork Ribs

Four 1.4kg slabs pork spare ribs (also called St. Louis-style ribs), untrimmed
Sel kasher
475ml Neely's Barbecue Seasoning , plus more, as desired
950ml Neely's Barbecue Sauce

How to make Memphis-Style Barbecued Pork Ribs

Rinse the rib slabs in cold water, and pat dry with paper towels. Place the slabs on a clean chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone. Season both sides of the slab with salt and Neely's Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance.

When you're ready to cook the ribs, preheat the grill to 121°C, preferably using a combination of hickory wood and charcoal. Place the slab on the grill away from (not directly over) the flame (using indirect heat). Cook the slab curl-side up for approximately 2 1/2 hours. Flip the slab over to finish the cooking, about 1 more hour, or until you get the full "bend" in the slab (see Tony's Tip).

For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab. Cut between the bones and serve. For wet ribs, pull the ribs off the grill, and pour Neely's Barbecue Sauce over the slab. Slice between the bones into individual portions, and serve.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.