Memphis-Style Ribs

By on May 22, 2014

Spare rib dinnerIt’s getting close to Memorial Day weekend here in the U.S.  And many of you will be remembering those who gave thier ultimate sacrifice so that we can live in a free and peaceful country.

I never served, and realize that my words could never repay the debt that has been paid to ensure those freedoms, but still offer my humble ‘thank you’ to anyone who has.

During the time of rememberance, many of you will be grilling out-if you are, I hope you’ll find this recipe most useful-I never knew how ridiculously simple ribs could be-until I began making them.  The key is to do them slowly, and to keep them wrapped in foil.  This recipe works well in an oven, but you can also do it on a grill :)

Because we’re using an all-natural dry-rub, it’s far healthier (and lower in carbs) than using a store-bought barbeque sauce. However, if you’re looking for a  healthy, low-carb barbeque sauce, check out this delectable one by my fellow-blogger Vanessa of Healthy Living How To.


  • 1 rack of pork ribs
  • 1-recipe Memphis Rub (see recipe below)
  • 2 tablespoons apple-cider vinegar

Preheat oven to 250 degrees.

Remove membrane from ribs, along with non-desired fat.

For ease of handling, use knife to separate the rack into two separate halves.  Next, generously rub both sides of the ribs with Memphis rub, coating all parts of the ribs.  Put each rack onto a large piece of aluminum foil, add 1 tablespoon of vinegar to each package, and tightly roll sides to seal each one (as air-tight as possible).

Bake at 250 for 3 hours.  Set oven to broil, remove ribs from the foil, and broil one side until brown, flip, and broil the other side.

Serve with a great side or two, and enjoy

To Make Memphis Rub:

Used on chicken or pork, it’s a favorite for a ton of flavor!  I also like to double up this recipe, too.


  • ½ cup paprika
  • 2 tablespoons Erythritol.
  • 4 teaspoons salt
  • 2 teaspoon celery salt
  • 2 teaspoons black pepper
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons cayenne pepper (or to taste)
  • 2 teaspoons dry mustard
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Mix all ingredients together, and store in container (or Ziploc bag) whenever needed

I hope you enjoy this reciepe!  For those of you here in the U.S., have a peaceful and safe Memorial Day weekend.

Dr. Mike

Love this recipe?  Thoughts to share?
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About Michael Tremba

Dr. Michael Tremba, once severely overweight himself, has studied to distinguish the truth about weight loss, and the shocking mis-information that's taught to us by many "trusted" groups. Through the techniques that have helped him regain his health, he shares uncommon tools to help anyone else desiring to lose weight to live the life they're meant to. He enjoys reading, exercising, travelling, and spending time with his wife, Shari in Mobile, Alabama Find me on Twitter, Google+ and let's connect on LinkedIn.
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