Memphis Dry-Rub Ribs

Name: Memphis Dry-Rub 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

Total Time Prep: 15 min. Cook: 5 hours

Yield 6 servings

Test Kitchen Approved

You don't need a smoker to tackle these slow-cooker Memphis dry-rub ribs at home. Skip the sauce—the spice-coated ribs shine on their own.

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. Sprinkle ribs with half the seasoning blend; reserve the other half. Cut the ribs into serving-sized 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 mixture. Serve ribs with remaining juices.
Grilling directions: If necessary, remove thin membrane from ribs and discard. In a medium bowl, combine vinegar and water; brush over ribs. Mix together remaining ingredients. Sprinkle ribs with two-thirds of the seasoning blend. Add remaining third of the seasoning to the vinegar and water mixture. Grill ribs, covered, on an oiled rack over indirect medium heat for 40 minutes on each side. Baste occasionally with reserved spiced vinegar. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

Nutrition Facts

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

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

Recipe Creator