Memphis Pork Ribs (Steven Raichlen)
105 mins (prep 15, cooking 90)
13 ingredients
12 servings
Another variation for pork ribs. This recipe is for 2 racks (5lbs) and includes a dry rub and an optional mopping sauce. Serve it with your favorite BBQ sauce. This recipe works equally well in the oven with the ribs on a roasting rack. Raichlen also says to marinate in the dry rub 4 hours to overnight, but I don't find this necessary.

Categories:  technique , north-american , main-dish , american , meat , pork , <-4-hours , southern-u.s. , barbecue , pork-rib , grilling , time-to-make ,
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Serving Size (215.45 g)
Servings 12
Amount per Serving
Calories 1428.53 Calories from Fat 1375.92
% Daily Value *
Total Fat 152.88g 2822.45%
Saturated Fat 55.61g 3336.5%
Trans Fat 0.0g %
Cholesterol 162.54mg 650.16%
Sodium 6250.61mg 3125.31%
Total Carbohydrate 2.09g 8.35%
Dietary Fiber 1.23 g 59.17%
Sugars 0.35 g %
Protein 10.39g 249.34%
Vitamin A 1237.01IU% Vitamin C 0.21mg%
Calcium 24.15mg% Iron 1.53mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh ground black pepper, dark brown sugar, ground cumin, distilled white vinegar, ribs