Bryan Voltaggio’s One-Hour Memphis-Style Ribs
These pork baby back ribs are a flavor explosion waiting to happen. The blend of earthy spices, citrusy zest, and aromatic herbs creates a tantalizing rub that infuses the meat with layers of complexity. Learn how to turn these humble ribs into a mouthwatering dish that will impress your guests and satisfy your cravings for a hearty, smoky meal.
— Constant Cookbook
Ingredients
- 1/4 cup kosher salt
- 2 Tbs. freshly ground pepper
- Zest of 1 lemon
- 1 Tbs. paprika
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. fresh oregano leaves, minced
- 1 1/2 tsp. piment d’Espelette
- 3/4 tsp. fresh thyme leaves, minced
- 1/2 tsp. ground allspice
- 3/4 tsp. celery seed
- 1 1/2 tsp. toasted and ground coriander seed
- 1 1/2 tsp. toasted and ground fennel seed
- 1 1/2 cups water
- 1/4 cup Sir Kensington’s scooping ketchup
- 3 1/2 lb. pork baby back ribs, cut into 3- or 4-bone slabs
Instructions
- In a bowl, stir together the salt, pepper, lemon zest, paprika, garlic powder, oregano, piment d’Espelette, thyme, allspice, celery seed, coriander and fennel.
- Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
- In the base of a 10-quart stovetop pressure cooker, stir together the water, ketchup and 2 Tbs. of the spice mixture; reserve the remaining mixture. Place the ribs, bone side down, in the pressure cooker. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let the pressure dissipate naturally, about 10 minutes. Carefully remove the lid and transfer the ribs to a steel grill roaster set on a baking sheet. Pour the cooking sauce from the pressure cooker into a basting pot or liquid measuring cup. Brush the meaty side of the ribs with the sauce.
- Set the roaster on the grill over indirect heat. Cover the grill and cook for 15 to 20 minutes, brushing the ribs every 5 minutes with the sauce. Transfer the ribs to a cutting board and sprinkle with the remaining spice mixture. Cut into individual ribs and serve immediately. Serves 4.
- Recipe by Chef Bryan Voltaggio, inspired by Charles Vergos’ Rendezvous, Memphis, TN.
Yield
Serves 4.
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