Description
These Memphis-style wet ribs are slow-cooked in a crockpot and slathered in a bold, smoky barbecue sauce that melts right into the tender pork ribs.
Ingredients
Scale
- 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
- ¾ cup ketchup
- 6 tablespoons apple juice
- 2 tablespoons molasses
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon pepper
- ¼ teaspoon liquid smoke
Instructions
- In a small bowl, combine paprika, brown sugar, kosher salt, pepper, onion powder, and granulated garlic.
- Rub the seasoning mix evenly over both sides of the rib racks.
- Cut each rack in half to fit into the crockpot if needed.
- Stack the rib halves upright in the crockpot, meat-side out.
- In another bowl, whisk together ketchup, apple juice, molasses, cider vinegar, Worcestershire sauce, yellow mustard, pepper, and liquid smoke to make the barbecue sauce.
- Pour the sauce over the ribs, covering them as evenly as possible.
- Cover and cook on low for 6–8 hours or until the ribs are tender.
- Carefully remove the ribs from the crockpot and place on a baking sheet.
- Optional: Broil for 3–5 minutes to caramelize the sauce on top.
- Serve hot with extra sauce from the crockpot if desired.
Notes
For a smokier flavor, increase the amount of liquid smoke slightly, but be cautious—it’s strong!
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 580
- Sugar: 14g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
Keywords: ribs, crockpot, barbecue, pork, Memphis style