Fall of the Bone Ribs with Memphis BBQ Sauce

This recipe is sponsored by Tony Chachere’s

This rib recipe will be your favorite one yet. Get ready for flavor that is magnified with spices, including Tony Chachere’s Creole seasonings and injectable marinade. It’s your choice to either cook them low and slow on the grill or in the oven. Add our light and tangy mop sauce and watch the meat fall right off the bone in your mouth.

Serving size: 4

INGREDIENTS

2 racks baby back ribs or St. Louis-cut spare ribs (4-5 pounds total)

Dry Rub
2 tablespoons fennel seeds
2 teaspoons cumin seeds
1 tablespoon coriander seeds
1/2 cup brown sugar
1/8 cup Tony Chachere’s Original Creole Seasoning
1/8 cup Tony Chachere’s Bold Creole Seasoning
3/4 cup Tony Chachere’s Honey Bacon & BBQ Injectable Marinade

Mop Sauce

1 cup apple cider vinegar
1 tablespoon dry rub
3 tablespoons butter melted

PREPARATION

Toast the fennel, coriander and cumin seeds in a sauté pan until fragrant and oils have been released. Grind in a spice grinder until in powder form.
In a small bowl whisk together the toasted/ground spices and all remaining dry rub ingredients. Set aside. Whisk together the mop sauce ingredients. Set aside.
Peel the membrane off from the back of ribs. Inject ribs with injectable sauce in each rib. Apply 3/4 of the dry rub all over both sides of the ribs. Reserve 1/4 of dry rub to apply before slicing after cooked.
Let sit for 30 minutes minimum (or 8 hours, covered and refrigerate overnight).

Low and Slow

Preheat gas grill or smoker to 225°F. Add smoker chips per manufacturer’s instructions if using. Set up the grill for indirect grilling
Place the racks, bone side down on the grill, close the lid. Let the ribs cook for about 4 to 5 hours for baby backs or 5 to 6 hours for spare ribs, brushing with mop sauce every 15 minutes.
Brush once more with mop sauce and remove from grill and sprinkle with one more round of the dry rub. Let rest 5 minutes. Slice and serve immediately.

Short on Time

Preheat gas grill or smoker to 325°F. Add smoker chips per manufacturer’s instructions if using. Set up the grill for indirect grilling.
Place the racks, bone side down on the grill, close the lid. Let the ribs cook for about 1 1/2 hours for baby backs and 2 hours for spare ribs, brushing with mop sauce every 15 minutes.
Brush once more with mop sauce and remove from grill and sprinkle with one more round of the dry rub. Let rest 5 minutes. Slice and serve immediately.

For the Oven:

Preheat oven to 300F.
Place the ribs, bone side down, on top of a wire rack set in an aluminum foil lined baking tray and bake for 3 to 3 1/2 hours for spare ribs or 2 to 2 ½ hours for baby back ribs. Halfway through, cover ribs with aluminum foil to protect them from drying out.
In the last hour of baking, baste the top of each rack with mop sauce every 15 minutes. At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 145°F. Sprinkle with one more round of the dry rub. Let rest 5 minutes. Slice and serve immediately.

Tips & Notes

For step number 1, you can use ground seasoning, just use 1/2 less.
For a sweeter mop sauce, substitute apple juice for the apple cider vinegar. Grill using indirect heat. For gas grill do the 2-zone set up which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature.
To grill using indirect heat on a charcoal BBQ or smoker ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.

For product and recipe ideas by Tony Chachere’s, visit www.tonychachere.com.

This recipe was created by Chef Jumoke Jackson aka Mr. Foodtastic.

VIDEO: Watch how to make this recipe.

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