Vintner's Favorite BBQ Recipes From El Dorado Wineries

Memphis Style Ribs

Created by Patty Mastracco, Raley’s
Pair with: El Dorado Zinfandel

Ribs:

2 tbsp. paprika
1 tbsp. onion powder
1-1/2 tsp. pepper
1-1/4 tsp. salt
1/2 tsp. cayenne pepper
1 rack pork ribs
Soaked wood chips

Prep time: 10 minutes, Cook time: 2 to 3 hours

Directions:

Stir together seasonings in a small bowl. Rub over the surface of ribs, putting most of the mixture on the top. Place soaked chips in a wood chip basket and place directly on coals or on gas grill over high heat. When chips begin to smoke, place ribs on grill over indirect heat. (Using indirect heat is important to not char the outside of the meat.) Cook for 1 to 2 hours, turning once or twice and adding more wood chips as necessary to maintain smoke. Remove from grill and place in a large shallow pan. Add 1 inch of water to pan and seal well with heavy duty foil. Return to grill and cook over very low heat or in 300F oven for 1 hour. Cut into individual ribs and serve with Memphis Moppin' Sauce (recipe below). Makes 6 servings.

Memphis Moppin' Sauce:

1 cup ketchup
1/2 cup minced onion
1/3 cup red wine vinegar
3 tbsp. yellow mustard
3 tbsp. brown sugar
1-1/2 tsp. hot sauce

Prep time: 15 minutes, Cook time: 30 minutes

Directions:

This is a basic sauce to brush over ribs during cooking, or serve with cooked ribs as a dipping sauce. Add a little beer or Worcestershire sauce to taste, if desired. Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Serve with Memphis Style Ribs (see  recipe above). Makes about 1-1/2 cups.

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