Memphis Dry-Rub Ribs
Slow-cooker Memphis dry-rub ribs that are spice-coated and savory, using smoked paprika to mimic the flavor of charcoal-grilled ribs.
Prep time:
Cook time:
Serves: 6
Calories per serving: 22
Ingredients:
Cook time:
Serves: 6
Calories per serving: 22
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.