Slow-Cooker Memphis-Style Ribs

Name: Slow-Cooker Memphis-Style Ribs
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6 servings.
Ingredients: 1/2 cup white vinegar; 1/2 cup water; 2 racks pork baby back ribs (about 5 pounds); 3 tablespoons smoked paprika; 2 tablespoons brown sugar; 2 teaspoons salt; 2 teaspoons coarsely ground pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground cumin; 1 teaspoon ground mustard; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon celery salt; 3/4 teaspoon cayenne pepper

After my dad and I had dinner at the legendary Rendezvous Restaurant, I was inspired to create a slow-cooked version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor the ribs would get from grilling over hot coals. —Matthew Hass, Franklin, Wisconsin

Ingredients

1/2 cup white vinegar
1/2 cup water
2 racks pork baby back ribs (about 5 pounds)
3 tablespoons smoked paprika
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons coarsely ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon celery salt
3/4 teaspoon cayenne pepper

Directions

Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-qt. slow cooker. Mix together remaining ingredients, reserving half. Sprinkle ribs with remaining seasoning blend. Cut into serving-size pieces; transfer to slow cooker.
Cook, covered, on low until tender, 5-6 hours. Remove ribs; skim fat from cooking juices. Using a clean brush, brush ribs generously with skimmed cooking juices; sprinkle with reserved seasoning. Serve ribs with remaining juices.