Taste of Home
Slow-Cooker Memphis-Style Ribs
TOTAL TIME: Prep: 15 min. Cook: 5 hours
YIELD: 6 servings.
After my dad and I had dinner at the legendary Rendezvous Restaurant in Memphis, I was inspired to create a slow-cooked version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor that the ribs would get from being grilled over hot coals. —Matthew Hass, Ellison Bay, Wisconsin
Ingredients
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1/2 cup white vinegar
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1/2 cup water
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2 racks pork baby back ribs (about 5 pounds)
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3 tablespoons smoked paprika
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2 tablespoons brown sugar
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2 teaspoons salt
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2 teaspoons coarsely ground pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon ground cumin
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1 teaspoon ground mustard
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon celery salt
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3/4 teaspoon cayenne pepper
Directions
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1.
Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-qt. slow cooker. Mix together remaining ingredients. Sprinkle ribs with half the seasoning blend; reserve the other half. Cut the ribs into serving-sized pieces; transfer to slow cooker.
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2.
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 mixture. 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.
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