American · Dinner
Memphis-Style Pork Ribs
Dry-Rubbed Baby Back Ribs (High-Protein)
Bone-in baby back pork ribs coated in a Memphis dry rub of paprika, garlic powder, black pepper, and brown sugar, then slow-cooked over indirect low heat until tender. Finished with a light apple cider vinegar mop and served with a black bean and corn side for added protein and fiber.
$8
20 minsPrep
180 minsCook
200 minsTotal
MediumLevel
Nutrition per serving
582Calories
51.2gProtein
20.8gFat
39.1gCarbs
12.4gSugar
11.4gFiber
1489mgSodium
149mgChol
7.3gSat Fat
1045mgPotassium
127mgCalcium
3.2mgIron
0.8mcgVitamin B12
8.5mgVitamin C
protein-rich
gluten-free
egg-free
high-fiber
high-protein
Instructions
1
Prep
Pat pork ribs dry, trim excess fat, then combine paprika, brown sugar, garlic powder, black pepper, cayenne, and salt in a bowl.
2
Rub
Press the spice mix firmly over all surfaces of the pork ribs, ensuring even coverage with the Memphis dry rub.
3
Rest
Refrigerate the rubbed ribs uncovered for 30 minutes.
4
Cook
Set grill to 250°F indirect heat and cook ribs bone-side down 40 minutes until juices run clear and internal temperature reaches 145°F.
5
Plate
Brush ribs with apple cider vinegar during the last 10 minutes, then rest 10 minutes. Slice, plate with warmed black beans and corn, scatter cilantro over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g pork ribs
- 2 tbsp2 tbsp paprika
- 4 tsp4 tsp brown sugar
- 2 tsp2 tsp garlic powder
- 2 tsp2 tsp black pepper
- 1 tsp1 tsp cayenne
- 1 tsp1 tsp salt
- 6 tbsp90ml apple cider vinegar
- 8.4 oz240g cooked black beans, drained
- 3.6 oz100g sweet corn kernels
- 2 tbsp2 tbsp cilantro
