Memphis-Style Barbecued Pork Ribs

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 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
Sale kosher
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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.