Spare ribs with Memphis rub

Spare ribs with Memphis rub

Total: 45 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 376 kcal
, Fat: 28 g
, Carbohydrate: 4 g
, Protein: 27 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

4 rack of pork spare ribs, (approx. 300 g each)
1 ½tbsp ground cane sugar
3tbsp sweet paprika
½tbsp mustard seeds
1tsp garlic powder
1tsp onion powder
1tsp cayenne pepper
1tbsp salt
½tbsp pepper
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How it's done

Remove the meat from the fridge approx. 30 mins. prior to cooking. Mix the sugar and all the ingredients up to and including pepper. Rub 2 1/2 tbsp of the mixture into the spare ribs.

Charcoal/gas/electric barbecue: Grill the spare ribs over/on a medium heat (approx. 200°C) for approx. 25 mins.

Good to know
Serve with: Stuffed mushrooms.
Shelf life: The rub can be kept in a cool, dry place for approx. 2 months, in a tightly-sealed container.

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