Memphis Dry Rub Ribs
Pork ribs coated in a tangy-spicy Memphis rub, broiled until caramelized and crispy on the edges. Ready in 30 minutes with zero smoke or slow-cook fuss.
- Total time
- 30 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- 3 lbs pork ribs (spare or baby back), trimmed
- 3 tbsp paprika (sweet or smoked)
- 2 tbsp brown sugar
- 1.5 tbsp garlic powder
- 1.5 tsp cayenne pepper
- 1.5 tsp black pepper
- 2 tbsp white vinegar
Instructions
- 1
Pat ribs dry with paper towels. Remove the thin membrane from the bone side by sliding a knife under it and peeling it away.
- 2
Mix paprika, brown sugar, garlic powder, cayenne, black pepper, and 1 tsp salt in a small bowl until blended.
- 3
Rub the spice mixture all over both sides of the ribs, pressing gently so it adheres. Let sit 5 minutes.
- 4
Arrange ribs on a broiler pan or rimmed sheet pan. Broil 6 inches from heat for 12 minutes until edges are charred and meat pulls back from bones.
- 5
Flip ribs and broil another 10 minutes until the other side is caramelized and ribs look glazed.
- 6
Remove from heat. Brush or drizzle with vinegar. Let rest 2 minutes, then slice between bones and serve hot.
Tools you’ll need
- broiler pan or rimmed sheet pan
- paper towels
- small mixing bowl
- spoon or brush for applying rub
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