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Slow Cooked Memphis Style Baby Back Ribs paleo recipe dinner lunch pork bbq-min
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5 from 1 vote

Slow Cooked Memphis Style Baby Back Ribs

Slow cooked to perfection, these Memphis Style Baby Back Ribs are marinated overnight in a rich, smoky, Southern Tennessee inspired glaze and then roasted for five and a half hours for ultra tender, Elvis-would-be-proud ribs.
Prep Time15 minutes
Cook Time5 hours 40 minutes
Marinating Time16 hours
Total Time21 hours 55 minutes
Course: Dinner
Cuisine: American, Southern
Keyword: Baby back ribs, Memphis style ribs, slow-cooked pork ribs, Southern BBQ
Servings: 4 Serves
Calories: 500kcal
Cost: 25

Equipment

  • Shallow roasting dish
  • Aluminium foil

Ingredients

  • 1 kg Baby Back Pork Ribs
  • 4 tbsp tomato puree
  • 1 tbsp chipotle chilli paste
  • 4 tbsp maple syrup
  • 2 cloves garlic crushed
  • 6 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp Chinese five spice

Instructions

  • Marinate the Ribs: Mix together all of the marinade ingredients in a bowl, then add the ribs. Coat them well all over, then leave to marinate overnight in the fridge.
  • Preheat the Oven: The next day, preheat the oven to 120C / 250F / Gas Mark ½. Remove the ribs from the fridge and transfer to a shallow roasting dish.
  • Add Water and Roast: Add around 200ml water to the dish, taking care not to pour it onto the ribs. The liquid should reach around halfway up the ribs. Cover with foil, then leave to roast in the oven for 5 ½ hours. Come back to check and turn them a few times during this process.
  • Finish the Ribs: When they are done, remove from the oven then immediately turn the heat to full (240C). When fully heated, sprinkle the ribs with a generous amount of sea salt and return to the oven, uncovered, for a final 10 minutes. Leave to cool for 5 minutes before serving.