Tuesday, March 21, 2006
Memphis Style Spare Ribs
I've never been to Memphis so I didn't know what to expect when making these ribs. The rub was straightforward with all the expected ingredients. The ribs are cooked at 300 degrees for 2+ hours. This slow way of cooking renders much of the fat and produces a tender rib. The BBQ sauce, served on the side, looked OK. Memphis style BBQ sauce is apparently tangy and tomatoey, like a hopped-up ketchup. We didn't like it much, but perhaps that is our regional preference. We like a sauce dark with molasses, and less tomato. With BBQ flavors, I think it is all about what you are used to.