Grilled Memphis-Style Dry Rub Ribs with Baked Beans and Pickled Red Onions

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Smoky and seasoned dry rub ribs grilled to tender perfection, served with sweet baked beans and tangy pickled red onions for a balanced barbecue plate. This American-inspired grilling recipe, ready in about 215 minutes, pairs pork spare ribs, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork spare ribs
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp chili powder
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 2 cups canned baked beans
• 2 tbsp yellow mustard
• 1 cup apple cider vinegar (for pickling)
• 1 cup water (for pickling)
• 2 tbsp sugar (for pickling)
• 1 tsp salt (for pickling)
• 1 large, thinly sliced red onion
• 2 tbsp olive oil

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Instructions

1. Step 1: In a bowl, combine 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp chili powder, 1 tbsp salt, 1 tbsp black pepper, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper. Rub evenly all over 3 lbs pork spare ribs, pressing the mixture into the meat. Let sit at room temperature for 30 minutes.
2. Step 2: Preheat grill to medium-low heat (about 275°F). Place ribs bone side down and cook covered for 2.5 to 3 hours, turning every 30 minutes, until ribs are tender and meat pulls back from the bones.
3. Step 3: While ribs grill, prepare pickled onions by combining 1 cup apple cider vinegar, 1 cup water, 2 tbsp sugar, and 1 tsp salt in a saucepan. Bring to a boil, then pour over 1 thinly sliced large red onion in a heatproof jar. Let cool and refrigerate for at least 30 minutes.
4. Step 4: For baked beans, warm 2 cups canned baked beans in a saucepan over medium heat. Stir in 2 tbsp yellow mustard and 2 tbsp olive oil, cooking 5 minutes until heated through and flavors meld.
5. Step 5: Remove ribs from grill and let rest 10 minutes before slicing between bones. Serve ribs with warm baked beans and a side of tangy pickled red onions for a classic Memphis barbecue dinner experience.