Comida Kraft
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Memphis Ribs with Coleslaw

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Make It

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  • 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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