HOT PEPPER VINEGAR

  Memphis Dry-Rub Ribs 

YIELD 3 to 6 servings

3 hours, plus chilling and resting

This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef

 INGREDIENTS FOR THE RUB:

1⁄2 (packed) cup dark brown sugar 1⁄4 cup hot paprika

2 tablespoons kosher salt

2 tablespoons onion powder

2 tablespoons garlic powder

1 tablespoon ground black pepper 1 1⁄2 teaspoons cumin seed

1 1⁄2 teaspoons dry mustard

FOR THE RIBS:

4 pounds bone-in country pork rib rack

Crushed unsalted peanuts, for garnish (optional)

PREPARATION

Step 1

Make the rub: In a large bowl, combine all rub ingredients and mix well.

Step 2

Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.

Step 3

Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.

Step 4

Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.