Memphis Dry Rub BBQ Ribs
These are the signature “dry” ribs, vs the “wet,” or sauced, kind found elsewhere. There are many theories about how best to cook ribs (boil first then grill, or barbecue slow and low the whole way?), but in the air fryer, you can have tender, pull-apart ribs in a fraction of the traditional time. The spice rub ensures a crunchy, caramelized exterior “shell” as well, so there’s nothing missing here except the hefty barbecue grill and all the mess that comes along with it.
INGREDIENTS
1 tablespoon kosher salt
1 tablespoon dark brown sugar
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
1/2 teaspoon mustard powder
1/2 teaspoon freshly ground black pepper
2 1/4 pounds individually cut St. Louis–style pork spareribs
PREPARATION
In a large bowl, whisk together the salt, brown sugar, paprika, garlic powder, onion powder, poultry seasoning, mustard powder, and pepper. Add the ribs and toss and rub the seasonings into them with your hands until they’re fully coated.
Arrange the ribs in the air fryer basket standing up on their ends and leaned up against the wall of the basket and each other. Cook at 350°F until the ribs are tender inside and golden brown and crisp on the outside, about 35 minutes. Transfer the ribs to plates and serve hot.
1 tbsp brown sugar
1 tsp coarse salt
1/2 tsp pepper
1 tbsp chili powder
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp yellow mustard seeds
1 tsp minced garlic
1 tsp minced ginger
2 racks pork back ribs* (each 1-1/2 lb.)
* Make sure you buy the pork back ribs, which are cut from the loin, rather than the side ribs, which come from the belly and have less meat.
Step 1: Combine brown sugar, salt, pepper, chili powder, fennel seeds, coriander and mustard seeds in a small bowl. Using a mortar and pestle or an electric spice mill, grind this mixture finely. Add garlic and ginger and mix well.
Step 2: Rub ribs on both sides with the dry rub, place in a shallow pan and allow to marinate in the refrigerator for 1 hour.?
Step 3: Preheat the oven to 350°F.
Step 4: Line a baking sheet with parchment paper. Place ribs on the baking sheet and bake for 1-1/2 to 2 hours, until tender when pierced with a fork between the bones. Remove from the oven and allow to rest for 15 minutes before serving.
Split Pea-Ginger Purée
1 tbsp butter
1/2 cup diced onions
1/4 cup chopped celery
1 tbsp minced ginger
1 tsp minced garlic
1 tsp ground coriander
1 tsp ground cumin
1 tsp chopped fresh thyme
1/2 cup dried split green peas, washed thoroughly
4 cups vegetable or chicken stock
Step 1: Heat butter in a medium saucepan on medium-high heat. Add onions, celery, ginger and garlic and sauté until golden brown, about 5 minutes.
Step 2: Add coriander, cumin, thyme and peas and cook until peas are lightly coated with spices, 1-2 minutes.
Step 3: Add vegetable (or chicken) stock and salt to taste. Increase the heat to high and bring to a simmer. Reduce the heat to low, cover and cook for 1 hour, until peas are tender.
Step 4: Cool slightly, then transfer to a blender or a food processor. Purée until smooth. Strain through a coarse sieve. Discard solids.
Step 5: To serve, cut the ribs into individual servings and arrange them on a large platter. Serve split pea and ginger purée in a bowl on the side along with a basket of corn muffins.
