Name: Memphis Ribs
Yield: 8
Ingredients: 6 tbsp. paprika; 1 tsp. cayenne (ground red) pepper; 1 tsp. celery salt; 1 tsp. dry mustard; 1 tsp. ground cumin; 4 tsp. packed brown sugar; 3 tsp. kosher salt; 4 tsp. Black pepper; 2 rack St. Louis-style pork ribs; 1 c. boiling water

Step 1Prepare dry rub: In bowl, combine paprika, cayenne, celery salt, mustard, cumin, brown sugar, salt, and pepper. In large roasting pan, place ribs side by side; rub with half the dry rub. (Set the remaining half of the dry rub aside.) Cover; refrigerate at least 1 hour or up to 1 day.

Step 2Preheat oven to 350 degrees F. Uncover ribs and add boiling water to pan. Cover pan tightly with foil. Bake 1 hour 30 minutes or until tender. Uncover ribs.

Step 3Meanwhile, prepare outdoor grill for direct grilling on medium-low.

Step 4Grill ribs, bone side down, 5 minutes, sprinkling with remaining dry rub. Turn ribs over; grill 5 minutes, sprinkling with dry rub. Repeat.