American · Dinner
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.
$
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
380Calories
32gProtein
28gFat
0gCarbs
0gSugar
0gFiber
148mgSodium
117mgChol
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Instructions
1
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.
2
Wrap
Divide ribs between two foil-lined sheet pans and wrap tightly in foil. Roast at 300F for 55 minutes until a skewer slides through with no resistance.
3
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 large grill pan or two medium grill pans over medium-high for 3 minutes.
4
Grill
Brush corn with neutral oil and grill over medium-high for 6 minutes, rolling every 90 seconds, until kernels char in patches. Work in batches if needed to avoid crowding.
5
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.
6
Rest and plate
Carve ribs between bones. Divide between two plates 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) bone-in baby back pork ribs
- 2 tbsp yellow mustard
- 2 tbsp sweet paprika
- 6 tbsp light brown sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tsp fine sea salt
- 120ml (1/2 cup) apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tsp hot sauce
- 2 fresh corn cobs
- 20g (0.7 oz) unsalted butter
- 2 tsp neutral oil
- 0.5 tsp flaky sea salt