Slow-Cooker Memphis-Style Ribs
"After my dad and I had dinner at the legendary Rendezvous Restaurant, I was inspired to create a slow-cooked version of tasty dry-rub Memphis ribs. Smoked paprika in the rub mimics the flavor the ribs would get from grilling over hot coals. —Matthew Hass, Franklin, Wisconsin..."
INGREDIENTS
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1/2 cup white vinegar
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1/2 cup water
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2 racks pork baby back ribs (about 5 pounds)
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3 tablespoons smoked paprika
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2 tablespoons brown sugar
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2 teaspoons salt
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2 teaspoons coarsely ground pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon ground cumin
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1 teaspoon ground mustard
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon celery salt
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3/4 teaspoon cayenne pepper
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