MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow-Cooker Memphis-Style Wet Ribs
Categories: Slowcooker, Meats, Seandennis
     Yield: 6 Servings

MMMMM----------------------------RIBS---------------------------------
     2 T  Paprika
     1 T  Packed brown sugar
     1 T  Kosher salt
     2 t  Pepper
     2 t  Onion powder
     2 t  Granulated garlic
     2    Racks (2 1/2- to 3-lb.)
          --St. Louis-style spareribs,
          --trimmed and each rack cut
          --in half

MMMMM-----------------------BARBECUE SAUCE----------------------------
   3/4 c  Ketchup
     6 T  Apple juice
     2 T  Molasses
     2 T  Cider vinegar
     2 T  Worcestershire sauce
     1 T  Yellow mustard
     1 t  Pepper
   1/4 t  Liquid smoke

 Yield: Serves 4 to 6

 Time: 15 minutes prep, 7 hours cooking, 7 hours 15 minutes total

 1. For the ribs: Combine paprika, sugar, salt, pepper, onion powder,
 and granulated garlic in bowl. Reserve 1 tablespoon spice rub for
 sauce. Pat ribs dry with paper towels and coat all over with
 remaining 5 tablespoons rub.

 2. 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 to 6 hours on high or 6 to 7
 hours on low.

 3. For the barbeque sauce: Meanwhile, whisk ketchup, apple juice,
 molasses, vinegar, Worcestershire, mustard, pepper, liquid smoke, and
 reserved 1 tablespoon spice rub together in medium saucepan. Bring to
 boil over medium heat, then reduce heat to medium-low and simmer,
 stirring occasionally, until thickened and reduced to 1 cup, about 10
 minutes. (Sauce can be refrigerated for up to 3 days.)

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

 5. Adjust oven rack 3 inches from broiler element and heat broiler.
 Liberally brush ribs with 1/2 cup sauce and broil until sauce is
 bubbling and beginning to char, about 4 minutes. Remove ribs from
 oven, brush with remaining 1/2 cup sauce, tent with foil, and let
 rest for 20 minutes. Cut ribs in between bones to separate. Serve.

 Recipe originally aired on "Cook's Country" in 2016 and recipe text is
 from:

 https://www.splendidtable.org/story/2017/03/23/slow-cooker-memphis-sty
 e-w et-ribs

 Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on 4
 July 2022.

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