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    Slow-Cooker Memphis-Style Wet Ribs


    Source of Recipe


    Cook's Country

    Recipe Introduction


    This was a Cooks Country recipe and it very good, but not without problems. The rub and sauce were very good (though I added a little extra sweetness to the sauce), but the method was one of the issues. They were supposed to be cooked in a slow cooker by cutting a full rack in half and putting the two racks sitting up in the cooker. I don’t know what size slow cooker they used (it wasn’t specified, unfortunately), but I have a large one and the ribs were too tall for the cooker. So, I cut them into 4 ribs each and that way they tilted against each other and fit. This worked just fine. I found my ribs were overdone at 5 hours on low. Timing can depend on so much – start testing the texture at 4 hours on low.

    Recipe Link: https://www.splendidtable.org/recipes/slow-cooker-memphis-style-wet-ribs

    List of Ingredients




    RIBS:
    2 tablespoons paprika
    1 tablespoon packed brown sugar
    1 tablespoon kosher salt
    2 teaspoons pepper
    2 teaspoons onion powder
    2 teaspoons granulated garlic
    2 (2 1/2- to 3-pound) racks St. Louis-style spareribs, trimmed and each rack cut in half

    BBQ SAUCE:
    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
    [I added some corn syrup after tasting – I felt it needed more sweetness. YMMV]

    Recipe



    RIBS:
    Mix together the paprika, sugar, salt, pepper, onion powder, and granulated garlic. Set aside one tablespoon of this mix for the sauce. Dry the ribs well with a paper towel and sprinkle the rub all over the ribs. Coat well and rub it into the meat.

    Place the ribs in the slow cooker along the sides of the cooking insert, overlapping the ribs. They should be boney ends down and the meaty sides should be against the sides of the insert. Cover and cook on low for 5-6 hours [start checking at 4 hours – they should be just tender, NOT “falling off the bone” – unless that’s how you like them] on LOW.

    BBQ SAUCE:
    You can make the sauce while the ribs are cooking or ahead of time – the sauce can be refrigerated for 3 days and frozen for 6 months.

    Mix the catsup, apple juice, molasses, vinegar, Worcestershire sauce, mustard, pepper, liquid smoke, reserved 1 tablespoon rub mixture, and corn syrup, if you are going to use it, in a medium saucepan. Heat to boiling over medium heat and reduce to medium-low. Simmer, stirring often, until thickened. It should measure about one cup. This will take about 10 minutes.

    RIBS:
    When the ribs are done, line a baking sheet with foil and put a rack in it. Place the ribs on the rack and let them sit for 10 minutes to dry the surface to dry a bit.

    Heat the broiler and put the oven rack 3-inches from the element. Brush about 1/2 cup of the sauce all over the ribs. Place under the broiler until the surface is beginning to char and the sauce is bubbly. Take out of the oven and brush with another 1/2 cup of sauce. Tent with foil and let sit for 20 minutes. Cut into manageable servings (1 or 2 ribs) and serve.

    Serves 4-6.

 

 

 


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