Ruby Tuesdays Memphis Dry Rub Ribs Copycat

Recreate the bold, smoky flavors of a restaurant classic with this Ruby Tuesday’s Memphis Dry Rub Ribs copycat recipe! These tender pork baby back ribs are infused with a mouthwatering homemade dry rub, featuring a flavorful blend of smoked paprika, brown sugar, garlic powder, and a kick of cayenne pepper. Slow-baked to perfection, then finished on the grill for a caramelized, smoky char, these fall-off-the-bone ribs are irresistibly delicious. The secret lies in the apple cider vinegar and water bath, which keeps them juicy and flavorful. Whether served with your favorite barbecue sauce or enjoyed just as they are, these Memphis-style ribs are sure to be the star of any barbecue feast. Perfect for rib lovers looking to recreate a classic restaurant dish at home!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 2 racks Pork baby back ribs
• 2 tablespoons Brown sugar
• 2 tablespoons Paprika
• 1 tablespoon Smoked paprika
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1 tablespoon Chili powder
• 1 tablespoon Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Cayenne pepper (optional)
• 1 teaspoon Mustard powder
• 1 teaspoon Ground cumin
• 1 cup Apple cider vinegar
• 1 cup Water

Directions

Step 1

Preheat your oven to 275°F (135°C).

Step 2

Remove the silver skin membrane from the back of the ribs for better flavor absorption and tenderness. Use a knife to loosen it, then grab with a paper towel and peel it away.

Step 3

In a small bowl, mix together the brown sugar, paprika, smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, cayenne pepper (if using), mustard powder, and ground cumin.

Step 4

Pat the ribs dry using a paper towel, then generously rub the spice mix into both sides of each rack of ribs. Make sure they are evenly coated.

Step 5

Place the ribs on a baking sheet lined with aluminum foil. Cover the ribs tightly with another layer of foil to create a sealed pouch.

Step 6

Combine apple cider vinegar and water in a small bowl and place the liquid at the bottom of the baking sheet (this helps keep the ribs moist during cooking).

Step 7

Bake the ribs in the preheated oven for 3 hours. The ribs should be tender and the meat should pull back from the bones.

Step 8

Preheat a grill to medium-high heat (about 375°F/190°C).

Step 9

Remove the ribs from the oven and carefully take them out of the foil. Place the ribs directly on the grill.

Step 10

Grill the ribs for 5-7 minutes per side to develop a slightly charred, smoky flavor. Keep an eye on them to avoid burning.

Step 11

Once the ribs are nicely charred and heated through, remove them from the grill and let them rest for 5-10 minutes before slicing.

Step 12

Serve the ribs with your favorite barbecue sauce on the side, or enjoy them as-is to appreciate the dry rub's rich flavors.

Nutrition Facts

Serving size	(1967.9g)

Amount per serving	% Daily Value*
Calories	4380.2

Total Fat 340.0g	0%
Saturated Fat 123.8g	0%
Polyunsaturated Fat 0g
Cholesterol 1316mg	0%
Sodium 8417.6mg	0%
Total Carbohydrate 53.0g	0%
Dietary Fiber 13.6g	0%
Total Sugars 20.9g
Protein 300.0g	0%

Vitamin D 0IU	0%
Calcium 488.7mg	0%
Iron 24.6mg	0%
Potassium 4700.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.4%

Protein: 26.8%

Carbs: 4.7%