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Flavorful Memphis-Style Dry Rub Ribs Recipe with Tangy Vinegar Sauce

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This recipe delivers tender, smoky Memphis-style dry rub ribs paired with a tangy vinegar sauce, perfect for backyard barbecues or cozy dinners. The dry rub creates a flavorful crust while the vinegar sauce adds a bright, tangy finish.

Ingredients

Scale
  • 2–3 pounds pork spare ribs or baby back ribs
  • Yellow mustard (for coating)
  • Dry Rub:
  • – 1/4 cup packed brown sugar
  • – 2 tablespoons paprika (preferably smoked)
  • – 1 tablespoon ground black pepper
  • – 1 tablespoon kosher or sea salt
  • – 1 teaspoon garlic powder
  • – 1 teaspoon onion powder
  • – 1/2 teaspoon cayenne pepper (adjust to taste)
  • Tangy Vinegar Sauce:
  • – 1 cup apple cider vinegar
  • – 1/2 cup water
  • – 2 tablespoons brown sugar
  • – 1/2 teaspoon red pepper flakes
  • – Salt to taste
  • – Freshly ground black pepper to taste
  • – Optional: splash of hot sauce

Instructions

  1. Remove the silver skin (membrane) from the back of the ribs using a butter knife and peel it off. Rinse ribs and pat dry.
  2. Lightly coat both sides of the ribs with yellow mustard to help the dry rub stick.
  3. In a bowl, mix all dry rub ingredients thoroughly.
  4. Generously sprinkle the dry rub over both sides of the ribs, pressing gently to adhere. Wrap ribs in plastic wrap and refrigerate for at least 1 hour or overnight for best flavor.
  5. Preheat oven or grill to 275°F (135°C). For grill, set up for indirect heat.
  6. Place ribs bone side down on a baking sheet or grill rack. Cover loosely with foil to retain moisture.
  7. Cook ribs low and slow for 2.5 to 3 hours, checking tenderness starting at 2 hours. Internal temperature should reach 190-203°F (88-95°C).
  8. While ribs cook, prepare vinegar sauce by whisking apple cider vinegar, water, brown sugar, red pepper flakes, salt, and black pepper in a small saucepan. Simmer gently for 5 minutes, then remove from heat and let cool slightly.
  9. During the last 15 minutes of cooking, brush the vinegar sauce generously over the ribs every 5 minutes to build layers of flavor and a glossy finish.
  10. Remove ribs from heat, tent with foil, and rest for 10 minutes before cutting between the bones.
  11. Serve ribs hot with extra vinegar sauce on the side.

Notes

Remove the membrane for tenderness. Use mustard as a binder for the rub. Cook low and slow at 275°F for best results. Tent ribs with foil to keep moist. Brush vinegar sauce in the last 15 minutes to avoid burning. Rest ribs before serving to redistribute juices. Spray water or apple juice if ribs look dry during grilling.

Nutrition

Keywords: Memphis ribs, dry rub ribs, vinegar sauce, barbecue ribs, pork ribs, smoky ribs, tangy sauce, easy ribs recipe

Find it online: https://siennaspoon.com/flavorful-memphis-style-dry-rub-ribs-recipe-with-tangy-vinegar-sauce-easy-guide/