Description

Ever wondered how to achieve fall-off-the-bone ribs with that bold, smoky Memphis BBQ flavor without firing up the grill? Picture savoring Slow-Cooker Memphis-Style Ribs, where tender pork baby back ribs are infused with a spicy, sweet, and smoky spice rub, slow-cooked to perfection, and glazed with tangy juices.

Ingredients

Scale

Each ingredient in Slow-Cooker Memphis-Style Ribs contributes to the bold, smoky, and tender result. Substitutions make it adaptable to your pantry.

White Vinegar (½ cup): Adds tangy acidity to tenderize ribs and mimic BBQ sauce. Substitution: Apple cider vinegar or lemon juice.
Water (½ cup): Combines with vinegar for a steaming liquid. Substitution: Chicken broth for richer flavor.
Pork Baby Back Ribs (2 racks, about 5 lbs): Tender, flavorful cut ideal for slow cooking. Substitution: St. Louis-style ribs or spare ribs (adjust cooking time slightly).
Smoked Paprika (3 tbsp): Provides smoky depth and color. Substitution: Regular paprika with ½ tsp liquid smoke.
Brown Sugar (2 tbsp): Adds subtle sweetness to balance spices. Substitution: White sugar or honey.
Salt (2 tsp): Enhances all flavors. Substitution: Low-sodium salt or kosher salt.
Coarsely Ground Black Pepper (2 tsp): Brings bold heat. Substitution: Finely ground black pepper or white pepper.
Garlic Powder (1 tsp): Adds savory depth. Substitution: 2 tsp minced fresh garlic.
Onion Powder (1 tsp): Contributes savory sweetness. Substitution: 1 tbsp finely chopped onion or ½ tsp onion salt.
Ground Cumin (1 tsp): Brings warm, earthy flavor. Substitution: Chili powder or coriander.
Ground Mustard (1 tsp): Adds tangy, sharp notes. Substitution: 1 tbsp Dijon mustard (mix into rub).
Dried Thyme (1 tsp): Provides herby aroma. Substitution: Dried rosemary or oregano.
Dried Oregano (1 tsp): Adds earthy, Mediterranean flavor. Substitution: Dried basil or marjoram.
Celery Salt (1 tsp): Brings unique savory flavor. Substitution: Regular salt with a pinch of celery seed.
Cayenne Pepper (¾ tsp): Delivers spicy kick. Substitution: Paprika for less heat or red pepper flakes.

Why These Ingredients Matter:

Pork ribs provide protein and rich flavor, perfect for slow cooking.
Smoked paprika, cumin, and cayenne create the signature Memphis dry-rub taste—smoky, spicy, and slightly sweet.
Vinegar tenderizes the meat and adds a tangy contrast to the rich pork.
Slow cooking ensures tender, juicy ribs with minimal effort.

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Instructions

Prep the Vinegar Base (2 minutes):
- Combine ½ cup white vinegar and ½ cup water in a small bowl.
- Brush half of the mixture over 2 racks of pork baby back ribs (about 5 lbs).
- Pour the remaining vinegar mixture into a 6-quart slow cooker. Tip: Pat ribs dry with paper towels before brushing to help the liquid adhere.
Make the Spice Rub (3 minutes):
- In a bowl, mix 3 tbsp smoked paprika, 2 tbsp brown sugar, 2 tsp salt, 2 tsp coarsely ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1 tsp ground mustard, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp celery salt, and ¾ tsp cayenne pepper.
- Sprinkle half the spice blend over both sides of the ribs, rubbing it in to coat evenly. Reserve the other half for later. Tip: Double the spice mix and store extras in an airtight container for future BBQ recipes.
Cut and Arrange Ribs (5 minutes):
- Cut ribs into serving-sized portions (3-4 ribs per piece) to fit the slow cooker.
- Place ribs in the slow cooker, standing them upright or layering as needed to fit. Tip: Remove the membrane from the back of the ribs for extra tenderness (use a knife to loosen and pull it off).
Slow Cook the Ribs (5-6 hours):
- Cover and cook on low for 5-6 hours, until ribs are tender and meat pulls away from the bone easily (internal temperature should reach 190-200°F for optimal tenderness). Tip: Check at 5 hours; smaller slow cookers may cook faster. Avoid lifting the lid to maintain heat.
Finish the Ribs (5 minutes):
- Carefully remove ribs to a platter and skim fat from the cooking juices in the slow cooker.
- Using a clean brush, generously brush ribs with the skimmed cooking juices.
- Sprinkle reserved spice blend over the ribs for a fresh flavor boost. Tip: For extra crispiness, broil ribs on a foil-lined baking sheet for 2-3 minutes after brushing with juices.
Serve (2 minutes):
- Serve ribs hot with remaining cooking juices on the side for dipping or drizzling. Tip: Let ribs rest for 5 minutes before serving to lock in juices.