Description
Ever dreamed of serving fall-off-the-bone ribs packed with bold, smoky flavors without firing up the grill? Slow-Cooker Memphis-Style Ribs are your answer! This easy recipe brings the essence of Memphis barbecue to your kitchen with a zesty vinegar kick and a robust spice rub.
Ingredients
Scale
- For the Ribs:
- 1/2 cup white vinegar
- 1/2 cup water
- 2 racks pork baby back ribs (about 5 pounds)
- For the Spice Rub:
- 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
Why These Ingredients Matter
- White Vinegar and Water: Tenderize the ribs and add a tangy Memphis-style kick.
- Pork Baby Back Ribs: Leaner than spare ribs, they become tender and juicy in the slow cooker.
- Smoked Paprika: Provides a smoky flavor, mimicking traditional barbecue.
- Brown Sugar: Balances the heat and tang with subtle sweetness.
- Salt, Pepper, Cumin, Mustard, Thyme, Oregano, Celery Salt: Create a bold, savory, and aromatic spice blend.
- Garlic and Onion Powder: Add depth and umami.
- Cayenne Pepper: Brings a moderate heat typical of Memphis barbecue.
Substitutions and Variations
- Ribs: Swap baby back ribs with St. Louis-style ribs or spare ribs (adjust cooking time slightly for larger cuts).
- Vinegar: Use apple cider vinegar for a fruitier tang.
- Brown Sugar: Substitute with honey or maple syrup, or reduce for less sweetness.
- Cayenne: Reduce to 1/4 teaspoon for milder flavor or increase to 1 teaspoon for extra heat.
- Smoked Paprika: Replace with regular paprika plus 1/2 teaspoon liquid smoke for similar smokiness.
- Gluten-Free: Naturally gluten-free, but check spice blends for additives.
- Low-Sodium: Reduce salt to 1 teaspoon and use low-sodium celery salt.
- Wet Ribs: Add 1/4 cup barbecue sauce to the slow cooker for a saucier version.
Instructions
Step 1: Prep Your Ingredients
- Pat 2 racks pork baby back ribs (about 5 pounds) dry with paper towels.
- In a small bowl, mix 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, and 3/4 teaspoon cayenne pepper.
- Combine 1/2 cup white vinegar and 1/2 cup water in a small bowl.
Tip: Drying the ribs helps the spice rub stick and improves texture.
Step 2: Season the Ribs
- Brush with Vinegar: Brush the ribs with half of the vinegar-water mixture (about 1/2 cup).
- Apply Spice Rub: Sprinkle half of the spice blend over both sides of the ribs, rubbing it in to coat evenly. Reserve the other half of the spice blend for later.
Tip: Press the spices into the meat for better flavor adhesion.
Step 3: Assemble in the Slow Cooker
- Add Liquid: Pour the remaining vinegar-water mixture (about 1/2 cup) into a 6-quart slow cooker.
- Cut Ribs: Cut the ribs into serving-sized pieces (3-4 ribs per section) to fit the slow cooker.
- Place Ribs: Arrange the ribs in the slow cooker, standing them upright if needed to fit.
Tip: Layer ribs loosely to ensure even cooking and tenderness.
Step 4: Cook
- Cover and cook on Low for 5-6 hours, until the ribs are tender and the meat pulls away from the bone easily.
Tip: Check at 5 hours; ribs should be tender but not falling apart completely.
Step 5: Finish and Serve
- Remove Ribs: Carefully transfer ribs to a platter.
- Skim Juices: Skim fat from the cooking juices in the slow cooker.
- Brush and Season: Using a clean brush, brush ribs generously with the skimmed cooking juices. Sprinkle with the reserved spice blend.
- Serve: Serve ribs hot with remaining juices on the side for dipping.