How to Make Memphis-Style Ribs in the Slow-Cooker
This America's Test Kitchen recipe transforms pork ribs into tender, flavourful Memphis-style ribs using a slow cooker. Memphis wet ribs are characterised by their bold dry rub and tangy, slightly sweet sauce that clings to every bite. The slow cooker method ensures fall-off-the-bone tenderness without requiring hours of smoking or grilling. Perfect for a no-fuss dinner that delivers authentic barbecue flavour
Watch: How to Make Memphis-Style Ribs in the Slow-Cooker
Original recipe video — click to play
Original method: Approx. 45 minutes traditional smoking
Ingredients
Ribs & Dry Rub
- 2 racks (approx. 1.4 kg each) Pork rib racks, removed from packaging
Baby back or spare ribs work well
Dry Rub (estimated)
- 30 g Paprika, ground
Sweet paprika for Memphis style
- 30 g Brown sugar, packed
- 8 g Garlic powder
- 8 g Onion powder
- 5 g Black pepper, freshly ground
- 8 g Salt
Wet Sauce (estimated)
- 240 ml Tomato ketchup
Add in final 30 minutes of cooking
- 60 ml Cider vinegar
Add in final 30 minutes of cooking
- 30 ml Worcestershire sauce
Add in final 30 minutes of cooking
- 30 g Honey
Add in final 30 minutes of cooking
Cooking liquid
- 120 ml Beef or chicken stock
Reduced amount for slow cooker
Method
- 1
Remove the membrane from the back of the rib racks by sliding a knife underneath and peeling away. Pat the ribs dry with kitchen paper.
~5 mins - 2
In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, black pepper, and salt to create the dry rub.
~5 minsTip: Adjust seasonings to taste
- 3
Rub the dry spice mixture generously all over both sides of the rib racks, pressing gently so it adheres well.
~5 mins - 4Optional step
Optional but recommended: Heat a large frying pan over medium-high heat. Quickly sear the rubbed ribs for 2-3 minutes per side until lightly browned. This step adds extra depth of flavour.
~5 minsTip: Skip if short on time, but browning improves the final result
- 5
Place the ribs into your slow cooker, standing them on their sides if needed, or cutting them to fit. Pour the stock around (not over) the ribs.
~3 minsTip: Do not submerge in liquid
- 6
Cover and cook on Low for 8 hours or High for 5 hours, until the meat is very tender and pulls back from the bones easily.
~8 hrsTip: Do not lift the lid during cooking
- 7
In a bowl, whisk together the ketchup, cider vinegar, Worcestershire sauce, and honey.
~5 minsTip: Prepare sauce while ribs are finishing
- 8
In the final 30 minutes of cooking, pour the sauce over the ribs and gently turn them to coat evenly. Return the cover and finish cooking.
~30 minsTip: This prevents the sauce from burning and allows it to meld with the meat
- 9
Remove the ribs from the slow cooker to a serving platter. Skim any excess fat from the cooking liquid if desired, then pour over the ribs as extra sauce.
~5 minsTip: Serve hot
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, baby back ribs work beautifully in this recipe. They are thinner and more tender than spare ribs, so they may cook slightly faster. Check for doneness around the 7-hour mark on Low setting. Both types will develop the characteristic fall-off-the-bone texture
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