Bryan Voltaggio’s One-Hour Memphis-Style Ribs

INGREDIENTS

• 1/4 cup kosher salt
• 2 Tbs. freshly ground pepper
• Zest of 1 lemon
• 1 Tbs. paprika
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. fresh oregano leaves, minced
• 1 1/2 tsp. piment d’Espelette
• 3/4 tsp. fresh thyme leaves, minced
• 1/2 tsp. ground allspice
• 3/4 tsp. celery seed
• 1 1/2 tsp. toasted and ground coriander seed
• 1 1/2 tsp. toasted and ground fennel seed
• 1 1/2 cups water
• 1/4 cup Sir Kensington’s scooping ketchup
• 3 1/2 lb. pork baby back ribs, cut into 3- or 4-bone slabs