Memphis BBQ Showdown: Secret Restaurant Hack

Allergens

Soy (Worcestershire sauce), Gluten (optional - use gluten-free Worcestershire sauce)

Ingredients

• 3 racks St. Louis
• style pork ribs (about 6 pounds)
• 2 cups Memphis BBQ Showdown sauce
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup Worcestershire sauce
• 1/4 cup tomato paste
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional)
• Salt, to taste

Instructions

1. In a medium saucepan, combine the Memphis BBQ Showdown sauce, apple cider vinegar, brown sugar, Worcestershire sauce, tomato paste, chili powder, garlic powder, onion powder, smoked paprika, ground black pepper, dried oregano, and cayenne pepper.
2. Bring the mixture to a boil over medium high heat, then reduce the heat to low and simmer for 10 minutes. Set aside.
3. Preheat your grill to medium high heat (about 350°F). Season the pork ribs with salt, to taste.
4. Grill the ribs over indirect heat, with the lid closed, for 1 hour and 45 minutes or until tender and pulling away from the bone.
5. Brush both sides of the ribs generously with the Memphis BBQ Showdown sauce during the last 10 minutes of grilling.
6. Remove the ribs from the grill and let them rest for a few minutes before slicing.

Chef’s Insight

Don't forget to let the ribs rest for a few minutes before slicing; this allows the juices to redistribute for a more tender bite.

Notes

Serve this dish with a refreshing side salad or grilled vegetables for a complete meal.