Slow-Cooker Memphis-Style Wet Ribs

These ribs are made in the slow-cooker!  Say, what? Yes!  This is so easy to make!  This recipe is from Cook's Country.

Make the spice rub, reserve 1 T. and rub the remaining rub all over the ribs.  

Place ribs in slow-cooker as shown.  

Cook in slow-cooker.

Make barbeque sauce.

Slow-Cooker Memphis -Style Wet Ribs

Ribs:

2 T. paprika

1 T. packed brown sugar

1 T. Kosher salt

2 t. black pepper

2 t. onion powder

2 t. granulated garlic

2 (3 lb.) racks of St. Louis-style spareribs, trimmed and each rack cut in half.  

Barbeque Sauce

3/4 c. ketchup

6 T. apple juice

2 T. cider vinegar

2 T. Worcestershire sauce

1 T. yellow mustard

1 t. black pepper

1/4 t. liquid smoke

Instructions

For the ribs: Combine paprika, sugar, salt, pepper, onion powder and granulated garlic in bowl. Reserve 1 T. spice rub for sauce.  Pat ribs dry with paper towels and coat all over with the remaining 5 T. 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, 5-6 hours on high or 6-7 hours on low.  My slow-cooker cooked the ribs in less time, so be sure to check on them.

For the barbeque sauce: Meanwhile, whisk ketchup, apple juice, molasses, vinegar, Worcestershire, mustard, pepper, liquid smoke, and reserved spice rub together in medium saucepan.  Bring to boil on medium heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and reduced to 1 cup, about 10 min.  

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

Adjust oven rack 3" from broiler element and heat broiler.  Liberally brush ribs with 1/2 c. sauce and broil until sauce is bubbling and beginning to char, about 4 min.  Remove ribs from oven, brush with remaining 1/2 c. sauce, tent with foil, and let rest for a few min.  Serve.