Memphis Style Dry Ribs {On the Grill or in the Oven}

Ingredients

• Sugar
• Water

Directions

1. For the grill method, heat the grill to 250 degrees. If you’re cooking with wood or charcoal, bank the coals on one side so the ribs can cook on the cooler side without sitting over direct heat. In a small bowl, combine the sugar with the spices, then move 1/3 of that mixture to another bowl and set it aside. Lay the ribs flat on a large baking tray with the meat facing down. At one end, work a knife gently beneath the membrane just enough to lift a flap, then pull that membrane away from the ribs. A paper towel can help you hold onto it. Blot the ribs with a paper towel, then coat both sides well with the rub, saving the reserved 1/3 for after cooking. Set the ribs on the grill with the meat side facing up, away from direct heat, and cook for 3 – 3 1/2 hours, until tender. Add the vinegar and water to a shallow baking dish. Take the ribs off the grill, dip them in the vinegar water, then transfer them to a cutting board or clean baking sheet. While they are still wet, sprinkle them with the reserved dry rub. Cut and serve.
2. For the oven method, position the oven racks in the middle and top 1/3 of the oven, then heat the oven to 250 degrees. Mix the sugar and spices together in a small bowl, and set aside 1/3 of the mixture in a separate bowl for finishing. Arrange the ribs on a large baking tray, meat side down. Use a knife to loosen the membrane at one end, just enough to get a good grip, then peel it away from the ribs. If it slips, hold it with a paper towel. Dry the ribs with a paper towel, then rub the seasoning generously over the front and back, keeping the reserved 1/3 untouched for later. Put the ribs meat side up on a foil lined baking sheet and bake them on the center oven rack for about 3 hours, until tender. Pour the vinegar and water into a shallow baking dish. Pull the ribs from the oven, dip them in the vinegar water, and move them to a cutting board or clean baking sheet. Season them right away with the reserved dry rub, then cut and serve.