After my dad and I had dinner at the legendary Rendezvous restaurant, I was inspired to create my own version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor the ribs would get from grilling over hot coals. —Matthew Hass, Franklin, Wisconsin,
Ingredients
- 1/2 cup white vinegar
- 1/2 cup water
- 2 racks pork baby back ribs (about 5 pounds)
- 3 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 2 teaspoons coarsely ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon ground mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 3/4 teaspoon cayenne pepper
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 serving: 509 calories, 35g fat (13g saturated fat), 136mg cholesterol, 1137mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 38g protein.
