Memphis-Style Ribs

• 1 rack back (preferred) or spare pork ribs
• 1-2 cloves garlic
• The Rub:
• 2 T sweet paprika
• 2 T smoked paprika
• 2 T chiptle or ancho powder (or 1 t cayenne)
• 1 T freshly ground black pepper
• 1 T dry mustard
• 1 teaspoons ground cumin
• 1 teaspoons ground coriander
• 2 T dried basil
• 1 T sea salt
• 1/3 cup dark brown sugar
• The Mop Sauce:
• 1/2 cup cider vinegar
• 3 T yellow mustard
• (or: dry white wine, e.g. cheap Sauvignon blanc, Bordeaux, or Riesling)

1. Remove membrane from back of ribs. Rub ribs all over with crushed garlic, then cover with dry rub mixture. Allow to marinate at least 4 hours (or overnight).
2. Bake at 190 degrees for 4-6 hours in a low-rimmed pan. Mop liberally every hour (every half hour towards the end) - or, add a small amount of wine to pan periodically to make sure it does not dry out.
3. Serve with Tubbs Barbeque Sauce if desired.

rack back, garlic, rub, t, t, t, ground black pepper, t, ground cumin, ground coriander, t, t, brown sugar, mop sauce, cider vinegar, t, white wine

Taken from www.epicurious.com/recipes/member/views/memphis-style-ribs-52536301 (may not work)