Line a baking sheet with foil and position a wire baking rack on top. Place the ribs bone side down above the wire rack and bake for 2 1/2 hours. While the ribs are in the oven, prepare the “mop sauce.” You could also use that time to prepare your side dishes. I’ve linked a few recipes that pair well with Memphis-style ribs below.
Traditionally, Memphis-style ribs are dry rubbed, smoked and finished with an apple cider vinegar-based “mop sauce” (more on that later). As simple as that may sound, they’re loaded with flavor, so there’s no need to mess around with any sugar laden BBQ sauce. That being said, these flavor forward ribs are very low carb and very Keto.
Yield: about 1 cup, enough for 8 pounds of Memphis-Style Ribs. In a medium bowl, whisk together all of the ingredients. Use immediately, or cover and store in the refrigerator for up to 1 week.
While the ribs are in the oven, make the mop. In a small bowl, whisk together apple cider vinegar, reserved dry rub and liquid smoke (if using). Once the ribs have baked for 2 ½ hours, remove them from the oven and brush with mop.