Memphis is known for its barbecue, which leans heavily on pork. Pork ribs are a speciality in Memphis where they can be made either “wet” or “dry”. Dry ribs are covered in a rub and then smoked, whereas wet ribs are basted throughout the smoking process. To achieve results similar to wet pork ribs with less hands on attention, we coat the ribs in a dry rub and slow cook for seven hours before basting the ribs with barbecue sauce and broiling. The ribs are then coated again with barbecue sauce before serving. When shopping for spareribs look for ribs that can fit easily in a Suvie pan. If you get the ribs home and find that a rack won’t fit, you can cut the ribs into smaller pieces and arrange them in the Suvie pan.
Memphis Style Wet Ribs
- 4-5 lbs pork spareribs, St Louis style, trimmed
- 1 tbsp kosher salt
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 2 tsp ground black pepper
- 2 tsp onion powder
- 3/4 cup barbecue sauce
- 1 tablespoon cider vinegar
- In a small bowl, stir together the kosher salt, paprika, brown sugar, black pepper, and onion powder. Set aside 1 tbsp of dry rub. Pat ribs dry and apply remaining rub all over the ribs.
- Divide ribs between two Suvie pans, meaty side up. Insert pans into your Suvie, input settings, and cook now or schedule
My Cook > Slow Cook Settings
LOW, 7 hours
Starch: 0 minutes
- In a medium bowl, whisk together barbecue sauce, reserved dry rub, and cider vinegar. After the ribs have finished cooking, glaze ribs with half the sauce.
- Return pans to Suvie and broil for 10 minutes, rotating pans halfway through cooking.
- Remove pans from your Suvie and apply the remaining sauce. Transfer to a cutting board and let rest for 15 minutes. Cut ribs between bones to separate. Serve ribs with additional barbecue sauce.
Nutritional Information per serving (8 servings per recipe): Calories 703, Total Fat 44g, Total Carbohydrates 40g, Total Sodium 1672mg, Total Protein 38g