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.

Nutrition Facts

1 serving: 509 calories, 35g fat (13g saturated fat), 136mg cholesterol, 1137mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 38g protein.

Reviews

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Average Rating:

Karen

May 17, 2020

Love the rub. I put the rub on the night before and slow baked in the oven for 4 hours and then grilled them with BQ sauce. Amazing
Lydia

May 16, 2020

I am a Memphis native for 70 years, grew up with and frequented the Rendezvous as well as other BBQ restaurants in the area, and have NEVER experienced vinegar as the main, heavy ingredient in any of the sauces I've tried. And we definitely don't slosh it on the meat. Not even in a Crockpot. That sounds more like North Carolina Q sauce that relies heavily on a vinegar base. Genuine Memphis BBQ traditionally uses a sweet type of tomato-based sauce, can be tangy (ENHANCED with vinegar), includes molasses and seasonings, and can be served on the side, as is preferable, in order to allow for the taste of the special flavor of genuine pit smoked Q without the heaviness of sauce. Dry rubs are OK, (the Rendezvous - their specialty) but when rubs overtake the flavor of the Q with spices and seasonings, then that's all you taste - spices and seasonings. However, a sauce that is used SPARINGLY can ENHANCE the smokey flavor of the meat, as in BBQ chicken on the grill. If you want to try a really good sauce, go to Leonard's Pit BBQ - it genuinely represents the flavor of Memphis BBQ and is a Memphis original. The bottom line is that, no matter how BBQ is produced in ANY particular area, it all comes down to personal taste. Although I am not a fan of vinegar based sauces of any kind, others seem to like it and I sincerely hope the gentleman who developed this recipe has much success with it.