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Flavorful Memphis Dry Rub Pork Ribs Recipe Easy Tangy Apple Cider Spritz Pairing

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Tender Memphis dry rub pork ribs with a smoky, sweet, and spicy crust paired perfectly with a refreshing tangy apple cider spritz. This easy recipe is perfect for busy nights or weekend cookouts.

Ingredients

Scale
  • ¼ cup brown sugar (light or dark)
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground black pepper (freshly cracked if possible)
  • 1 teaspoon mustard powder
  • ¼ teaspoon cayenne pepper (optional)
  • 2 teaspoons kosher or sea salt
  • 2 racks pork baby back ribs or St. Louis style ribs (about 3–4 pounds total)
  • 2 tablespoons yellow mustard
  • 1 cup fresh apple cider (preferably local, no added sugar)
  • 1 cup club soda or sparkling water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey or maple syrup (optional)
  • Thin apple slices (for garnish)
  • Fresh rosemary sprigs (for garnish)

Instructions

  1. Remove the silver skin from the back of the ribs by sliding a knife under and peeling it off. Pat ribs dry with paper towels.
  2. In a bowl, combine brown sugar, smoked paprika, chili powder, garlic powder, onion powder, black pepper, mustard powder, cayenne, and salt. Stir well to blend.
  3. Lightly coat both sides of the ribs with yellow mustard. Sprinkle the dry rub evenly over all sides, pressing it in gently with your hands.
  4. Optional: Let the ribs rest covered in the fridge for 30 minutes to 2 hours for deeper flavor.
  5. Preheat oven or grill to 275°F (135°C). For grill, set up for indirect cooking.
  6. Place ribs bone-side down on a foil-lined baking sheet or grill rack. Cover loosely with foil and cook for 2.5 to 3 hours until tender and meat pulls back from bones.
  7. Remove foil and increase heat to 400°F (205°C) or move ribs closer to direct heat on the grill. Cook uncovered for 10-15 minutes until edges caramelize and rub crisps.
  8. Let ribs rest for 5-10 minutes after cooking to let juices redistribute.
  9. Prepare the tangy apple cider spritz by mixing fresh apple cider, club soda, lemon juice, and honey (if using) in a pitcher. Stir gently and add ice cubes. Garnish with thin apple slices and rosemary sprigs.
  10. Cut ribs into individual portions and serve with the apple cider spritz and your favorite sides.

Notes

Remove silver skin for better flavor penetration and tenderness. Cook ribs low and slow at 275°F for best results. Finish with high heat to crisp edges but watch carefully to avoid burning. Let ribs rest after cooking to keep them juicy. Prepare spritz just before serving to keep fizz fresh. Dry rub can be made in advance and stored airtight for weeks. For a spicier rub, add more cayenne or chipotle powder. For a sweeter rub, add molasses or maple syrup. Spritz can be made alcoholic by adding bourbon or rye whiskey.

Nutrition

Keywords: Memphis dry rub, pork ribs, apple cider spritz, BBQ ribs, smoky ribs, easy ribs recipe, tangy spritz, southern BBQ

Find it online: https://chrisfeasts.com/flavorful-memphis-dry-rub-pork-ribs-recipe-easy-tangy-apple-cider-spritz-pairing/