Memphis-Style Pork Ribs

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             FOOD FUNNY
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It sounds like maybe Rosemary Zwick is speaking from experience with this one:

Hollow out a melon. Make a small hole in the side. Suspend it from the
ceiling and swing it from side to side. Now get a bowl of soggy Froot
Loops and attempt to spoon it into the swaying melon by pretending to be
an airplane. Continue until half of the Froot Loops are gone. Tip the
rest into your lap, making sure that a lot of it falls on the floor. You
are now ready to feed a 12-month-old baby.

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             TODAY'S RECIPE
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My only complaint about ribs is that most restaurants and "rib joints"
smother them in a thick, gooey, sugar-based sauce, and I prefer to save
the sugar in my meals for the dessert course. The people of Memphis must agree with me.

Memphis-Style Pork Ribs

For the rub:
3 Tbs (45 ml) kosher salt
3 Tbs (45 ml) whole black peppercorns
3 Tbs (45 ml) sugar
2 Tbs (30 ml) whole mustard seeds
2 Tbs (30 ml) paprika
1 Tbs (15 ml) dried oregano
2 tsp (10 ml) whole cumin seeds
2 tsp (10 ml) whole fennel seeds
2 tsp (10 ml) celery seeds
1 tsp (5 ml) dried thyme
Crushed red pepper flakes to taste

2 - 3 slabs of pork baby back or spareribs

Combine all the ingredients for the rub in a spice grinder or electric
blender and process until slightly coarse. Rub the mixture into the ribs
30 minutes before cooking. Cook the ribs over indirect heat until the
meat is very tender and pulls back from the ends of the bones, about 2 hours.
Serves 4 to 6.
Received on Mon Sep 22 04:32:22 2008