Memphis Dry Rub Baby Back Ribs Plate
Memphis-style baby back ribs slow-baked under a paprika and brown sugar rub then finished with a sticky cider vinegar mop, plated alongside a charred buttered corn cob to round the dish into a full Tennessee backyard plate for one.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 300F (150C). Pat ribs dry and peel silver skin from bone side. Shuck corn. Brush mustard over both sides of ribs. Mix paprika, 3 tbsp brown sugar, garlic powder, onion powder, black pepper, cayenne, and fine sea salt; press firmly into all surfaces.
Wrap
Wrap ribs tightly in foil on 2 sheet pans. Roast at 300F for 55 minutes until a skewer slides through with no resistance.
Build
Whisk apple cider vinegar, remaining 3 tbsp brown sugar, Worcestershire, and hot sauce in a saucepan over medium heat for 4 minutes until syrupy. While mop cooks, heat a grill pan over medium-high for 3 minutes.
Grill
Brush corn with neutral oil and grill over medium-high for 6 minutes, rolling every 90 seconds, until kernels char in patches.
Glaze
Unwrap ribs onto foil-lined trays. Brush half the mop over meat side. Return to oven uncovered at 300F for 8 minutes until glaze tightens. Brush remaining mop on ribs and rest 5 minutes.
Rest and plate
Carve ribs between bones. Plate alongside charred corn, dot corn with butter, finish with flaky sea salt. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.