Memphis-Style Ribs

    yield: 8 servings
    prep time: 10 minutes (plus time to marinate, if desired)
    cook time: 3 hours 30 minutes

    You won’t believe how easy it is to make fall-off-the-bone ribs at home! Don’t let the cooking time deter you from making these ribs; they’re worth it! My Tennessee Dry Rub gives them a smoky and slightly sweet flavor.

    • 2 full racks St. Louis–style spareribs (about 3 pounds each)
    • 2 tablespoons avocado oil
    • 1 recipe Tennessee Dry Rub

    1. Preheat the oven to 275°F (unless you plan to marinate the ribs before baking them; see Step 4). Line a sheet pan with aluminum foil.

    2. Pat the ribs dry. Use a knife to remove the thin membrane from the backside of the ribs. Don’t skip this step; it is necessary to ensure that the ribs will be tender.

    3. Brush the oil over both sides of the ribs. Sprinkle the dry rub evenly across both racks of ribs, then use your hands to rub it in on both sides. Place the ribs bone side down on the foil-lined pan.

    4. If you have time, place the ribs in the refrigerator to marinate for at least 1 hour or up to 6 hours. If not, you can move on to the next step.

    5. Bake the ribs for 3 hours 30 minutes, or until the meat is fall-off-the-bone tender. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.