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Memphis Ribs with Coleslaw

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 24 hr
Category: Dinner Entrees Sub Category: Pork Entrees

what you need
  • 8 Tbsp. Memphis rib rub
  • 2 slabs pork spareribs, silverskin removed
  • 1 1/2 cups apple cider vinegar
  • 1 tsp. cayenne pepper
  • 1 1/2 tsp. red pepper flakes
  • 3 Tbsp. firmly packed light brown sugar
  • Barbeque sauce for serving (optional)
  • Coleslaw for serving
make it
Pat rub evenly over spareribs, rubbing it in well. Cover and refrigerate 4-12 hours.

In small saucepan over medium-heat, combine vinegar, cayenne, pepper flakes and brown sugar. Simmer, stirring occasionally, until sugar is dissolved. Transfer mop sauce to bowl; cool to room temperature. Let stand at least 3 hours. Reserve 1/2 cup mop sauce for serving.

Remove ribs from refrigerator 30 minutes before grilling. Prepare medium-low fire in grill. Cut each rib slab into 2 equal pieces. Place in rib rack, set on drip pan and place on grill. Cover grill; smoke ribs, maintaining temperature at about 300 F. After 2 hours, turn ribs; brush with mop sauce. Continue smoking, brushing with sauce every hour, until ribs are very tender, 4-5 hours total.

Transfer slabs to carving board; cut into separated ribs. Pass reserved mop sauce, barbeque sauce and coleslaw alongside.
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