Dry-Marinated Memphis-Style Pork Ribs
Votes: 2
Time: 2 hours 15 minutes
Complexity: easily
Quantity: 15 ribs
Complexity: easily
Quantity: 15 ribs
Coated with a blend of bold spices like cayenne, oregano, cumin, and paprika, these pork ribs are cooked without a runny sauce and simply baked in the oven for crispy goodness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of young pig ribs
For dry mix:
- 1/4 tsp cayenne pepper
- 1 tsp ground cumin
- 2 tsp paprika
- 1 teaspoon dried oregano
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 25 fresh black peppercorns
- 3 tablespoons of vegetable oil
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Recipes with similar ingredients: pork, ground cayenne pepper, cumin, paprika, oregano
Cooking the dish according to the recipe:
- Preheat oven to 150°C.
In a small bowl, combine all ingredients for the mixture.
Remove the membrane from the bone-side ribs, then rub the ribs with vegetable oil. Pour the mixture over the meat and coat the ribs evenly. Place the meat on a foil-lined baking sheet.
Bake for 2 to 2.5 hours, until the ribs are tender and juicy on the inside and crispy on the outside.
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