Memphis-Style Dry Rub Ribs with Charred Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone ribs coated in a smoky, sweet dry rub paired with a fresh, vibrant charred corn salad for a balanced Southern barbecue meal. This american-inspired pork ready in about 205 minutes pairs brown sugar, paprika, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 185 min Serves 6 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. In a bowl, mix 3 tbsp brown sugar, 2 tbsp paprika, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper. Remove membrane from 2 racks of pork baby back ribs and rub the spice mixture evenly over both sides.
  2. Step 2: Wrap the ribs tightly in foil and place on a baking sheet. Bake for 3 hours until tender.
  3. Step 3: While ribs bake, heat 2 tbsp olive oil in a cast iron skillet over medium-high heat. Add 3 cups fresh corn kernels and cook for 5-6 minutes, stirring occasionally, until kernels are charred in spots.
  4. Step 4: Transfer the corn to a bowl and stir in 1 cup diced red bell pepper, 1 minced jalapeño, 2 tbsp lime juice, 1/4 cup chopped cilantro, and 1/2 tsp salt. Mix well and set aside.
  5. Step 5: After ribs finish baking, remove foil and broil ribs for 3-5 minutes to develop a crust, watching carefully to avoid burning. Slice ribs between bones and serve topped with the charred corn salad.

Equipment for this recipe

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Frequently asked questions

How long does Memphis-Style Dry Rub Ribs with Charred Corn Salad take to make?

Total time is about 205 minutes (20 min prep + 185 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Memphis-Style Dry Rub Ribs with Charred Corn Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep brown sugar from drying out.

Can I substitute ingredients in Memphis-Style Dry Rub Ribs with Charred Corn Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Memphis-Style Dry Rub Ribs with Charred Corn Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Memphis-Style Dry Rub Ribs with Charred Corn Salad?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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