Memphis Wet Ribs
Tender baby back ribs glazed in a tangy, sweet Memphis sauce—no overnight soak or smoker needed. Broil until sticky and caramelized, then mop with extra sauce for that authentic wet-rib finish.
- Total time
- 22 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 racks (about 3 lbs) baby back ribs
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 3 tbsp Worcestershire sauce
- 2 tsp paprika
- 1 tsp garlic powder
Instructions
- 1
Pat ribs dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Line a sheet pan with foil. Arrange ribs meat-side up, tightly curled if needed to fit.
- 3
Stir brown sugar, vinegar, Worcestershire, paprika, and garlic powder in a bowl until sugar dissolves.
- 4
Brush sauce thickly over both sides of ribs. Broil 6 inches from heat for 12–14 minutes, turning and basting halfway through.
- 5
Ribs should be caramelized, edges blackened slightly, and meat pulling back from the bones.
- 6
Transfer to a cutting board. Mop with remaining sauce and let rest 2 minutes. Serve hot.
Tools you’ll need
- sheet pan
- foil
- paper towels
- small mixing bowl
- spoon or brush for basting
- kitchen tongs
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