Name: Slow-Cooker Memphis-Style Wet Ribs
Total time: 13 h
Yield: Serves 4 to 6
Ingredients: 2 tablespoons paprika; 1 tablespoon packed brown sugar; 1 tablespoon kosher salt; 2 teaspoons pepper; 2 teaspoons onion powder; 2 teaspoons granulated garlic; 5 - 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, trimmed and each rack cut in half; 3/4 cup ketchup; 6 tablespoons apple juice; 2 tablespoons molasses; 2 tablespoons cider vinegar; 2 tablespoons Worcestershire sauce; 1 tablespoon yellow mustard; 1 teaspoon pepper; 1/4 teaspoon liquid smoke

Slow-Cooker Memphis-Style Wet Ribs

By Diane Unger

Published on March 3, 2016

Time

5 to 6 hours on high or 6 to 7 hours on low

Yield

Serves 4 to 6

Ingredients

Ribs

2 tablespoons paprika1 tablespoon packed brown sugar1 tablespoon kosher salt2 teaspoons pepper2 teaspoons onion powder2 teaspoons granulated garlic5 - 6 pounds pork spareribs (2 racks, 2 ½- to 3-pounds each), preferably St. Louis-style, trimmed and each rack cut in half

Barbecue Sauce

¾ cup ketchup6 tablespoons apple juice2 tablespoons molasses2 tablespoons cider vinegar2 tablespoons Worcestershire sauce1 tablespoon yellow mustard1 teaspoon pepper¼ teaspoon liquid smoke

Before You Begin

Try to find ribs of equal shape to ensure even cooking. These ribs should be tender but not falling off the bone.

Instructions

for the ribs

Combine paprika, sugar, salt, pepper, onion powder, and granulated garlic in bowl. Reserve 1 tablespoon spice rub for sauce. Pat ribs dry with paper towels and coat all over with remaining 5 tablespoons rub.

Arrange ribs vertically with thick ends pointing down and meaty side against interior wall of slow cooker (ribs will overlap). Cover and cook until ribs are just tender, 5 to 6 hours on high or 6 to 7 hours on low.

for the barbecue sauce

Meanwhile, whisk ketchup, apple juice, molasses, vinegar, Worcestershire, mustard, pepper, liquid smoke, and reserved 1 tablespoon spice rub together in medium saucepan. Bring to boil over medium heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and reduced to 1 cup, about 10 minutes. (Sauce can be refrigerated for up to 3 days.)

Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Using tongs, transfer ribs, meaty side up, to prepared rack. Let ribs sit for 10 minutes to allow surface to dry out.

Adjust oven rack 3 inches from broiler element and heat broiler. Liberally brush ribs with 1/2 cup sauce and broil until sauce is bubbling and beginning to char, about 4 minutes. Remove ribs from oven, brush with remaining ½ cup sauce, tent with foil, and let rest for 20 minutes. Cut ribs in between bones to separate. Serve.