Memphis Pork Ribs (Steven Raichlen)
"Another variation for pork ribs. This recipe is for 2 racks (5lbs) and includes a dry rub and an optional mopping sauce. Serve it with your favorite BBQ sauce. This recipe works equally well in the oven with the ribs on a roasting rack. Raichlen also says to marinate in the dry rub 4 hours to overnight, but I don't find this necessary...."
INGREDIENTS
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2 tablespoons paprika
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1 tablespoon fresh ground black pepper
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1 tablespoon dark brown sugar
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1 1/2 teaspoons kosher salt
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1 1/2 teaspoons celery salt
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1 teaspoon garlic powder
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1 teaspoon dry mustard
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1 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
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2 cups distilled white vinegar
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1/2 cup water
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1/2 cup Dijon mustard
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1 tablespoon kosher salt
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5 lbs pork ribs (2 racks)
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