Memphis Ribs with Coleslaw

Rubbing meat with seasonings before grilling or barbecuing creates a spicy alchemy that builds complex layers of flavors. Early American rubs, described in 18th-century cookbooks, called simply for salt and pepper. Todays recipes are as diverse as our country itself, reflecting local tastes and ingredients. Rubs can be applied either just before cooking or a few hours in advance to intensify flavor. In Memphis, barbecued ribs are also coated with mop sauce, and a dusting of dry rub is often the finishing touch.
Average Customer Rating:
4 out of 5
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1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Memphis Ribs with Coleslaw
Review 1 for Memphis Ribs with Coleslaw
4 out of 5
4 out of 5
August 15, 2010
Would You Recommend? Yes
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Fun & Delicious
August 15, 2010
very good ribs, little different than traditional, easy to make but it takes some good lovin & time to prepare these, rib rack is essential, mop sauce is killer