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Slow-Cooked Memphis-Style Ribs

Slow-roasted baby back ribs are rubbed with a zesty spice mix and cook in the oven for hours, becoming nice and tender. The ribs are then finished on the grill with some barbecue sauce for a finger-licking delicious meal.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 55 minutes
Author Liz


Ingredients for the Memphis spice rub:

  • 2-1/2 Tbs. chili powder
  • 2 Tbs. ground cumin
  • 1 Tbs. ground coriander
  • 1 Tbs. kosher salt
  • 1/2 Tbs. paprika
  • 1/2 Tbs. dark brown sugar
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne

Ingredients for the Ribs:

  • 2 13-rib racks of St. Louis-cut pork spareribs (about 3 lb. each)
  • 1/2 - 1 c. Sweet Baby Ray's Original Barbecue Sauce


Make the Rub:

  1. Combine all ingredients for the rub in a small bowl. Set aside.

Slow Cook the Ribs:

  1. Preheat oven to 300F. Line a baking sheet with foil (to make it easier to clean) and set a wire rack on the top.

  2. Generously season top and bottom of the ribs with prepared spice rub - I used almost all of it. Set ribs, meaty side up, on top of the preparing baking sheet.

  3. Cook for 1 hour. Rotate baking sheet and cook another 30 minutes. Rotate again, and cook for 30 minutes longer.

  4. After about 2 hours, check for doneness - ribs should be tender. When picked up in the center with a tongs, the ends should flop downwards, indicating that the cartilage and fat have been broken down. If not ready, rotate pan again, and continue to cook, checking every 15 minutes until complete. (Mine took about 2 1/2 hours in the oven.)

Finish Ribs with Sauce, on the Grill (Optional):

  1. Start preheating grill around the 2 hour mark. Pour 1/2 cup of barbecue sauce into a small bowl. When ribs are done, brush with barbecue sauce to coat, refilling bowl as needed. Transfer to a hot grill, meat side up. Grill for 10 minutes, until sauce is hot.

  2. Serve immediately.