Slow-Cooker Memphis-Style Dry-Rubbed & Mop-Sauced Ribs Tips, FAQ & printable recipe

Tips for success

For the best dry rub flavor, make your own spice blend by combining 2 tablespoons each of paprika and brown sugar, 1 teaspoon mustard powder, 1 teaspoon dried oregano, and 1/2 teaspoon cayenne.

Adjust the cayenne to your heat preference. The rub can be made in advance and stored in an airtight container for up to a month.

If you prefer a saucier rib, you can add a barbecue sauce during the last 30 minutes of cooking, but the traditional Memphis style relies on the dry rub and mop.

The mop sauce can be made ahead and refrigerated for up to a week. When basting, use the warm liquid from the slow cooker to keep the ribs moist and flavorful.

Variations

• Spicy Kick: Add 1/2 teaspoon of cayenne pepper to the spice blend for extra heat, or serve with a side of hot sauce for those who like it fiery.
• Honey-Mustard Glaze: Brush the ribs with a mixture of 2 tablespoons honey and 1 tablespoon Dijon mustard during the last 30 minutes of cooking for a sweet-tangy finish.
• Cola-Braised Ribs: Replace half of the apple cider vinegar with cola for a sweeter, deeper flavor. Reduce the liquid smoke to 1/2 teaspoon to balance the sweetness.
• Smoky Chipotle Rub: Add 1 teaspoon chipotle powder to the spice blend and use a smoked paprika for a more intense smoky flavor. This works well with the mop sauce.

Storage and make-ahead

Fridge

Leftover ribs can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F oven or microwave.

Freezer

Freeze cooked ribs in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.

Reheat

Reheat frozen or refrigerated ribs in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. Cover with foil to prevent drying.

Store leftover ribs in an airtight container in the refrigerator for up to 4 days. The ribs will keep their flavor and texture when reheated gently. To reheat, place them in a 350°F (175°C) oven for 10-15 minutes, or microwave in 30-second intervals until warmed through. Avoid overcooking, as they can dry out.

The dry rub can be prepared up to a week in advance and stored in an airtight container. The ribs can be rubbed with the spice blend up to 24 hours before cooking; keep them covered in the refrigerator.

The mop sauce can also be mixed ahead and refrigerated. When ready to cook, follow the recipe as written, adding 30 minutes to the cooking time if the ribs are cold from the fridge.

Serving ideas

Serve the ribs on a large sheet of butcher paper for a casual, barbecue-style presentation. Sprinkle with a little extra dry rub just before serving to intensify the flavor.

Pair with Texas toast, which soaks up the juices, and a creamy coleslaw to balance the smoky, tangy ribs. Cold beer or sweet tea are classic accompaniments.

For a complete meal, add cornbread, baked beans, or pickles on the side. The ribs are substantial enough to be the main event, but they also work well as part of a larger spread. If you have leftovers, shred the meat and use it in sandwiches, tacos, or nachos. The possibilities are endless.

Frequently asked questions

Recipe card

Slow-Cooker Memphis-Style Dry-Rubbed & Mop-Sauced Ribs

Prep 15 minCook 6 h 30 minTotal 6 h 45 minServes 4

Ingredients

• 2 racks St. Louis-style pork ribs (about 4 lb total)
• 1/2 cup Memphis spice blend (paprika, brown sugar, mustard powder, oregano, cayenne)
• 1/2 cup apple cider vinegar
• 1 tsp liquid smoke

Instructions

1. Remove the ribs from the refrigerator and pat them dry with paper towels. Rub the Memphis spice blend generously all over both racks, pressing the rub into the meat. Place the seasoned ribs into the slow cooker, standing them upright against the walls if needed, or stacking them in a single layer if possible.
2. In a small bowl, stir together the apple cider vinegar and liquid smoke. Pour the mop sauce over the ribs in the slow cooker, ensuring the liquid spreads evenly. The ribs should be mostly submerged or at least well coated.
3. Cover the slow cooker and cook on LOW for 6.5 hours, until the meat is fork-tender and easily pulls away from the bone. Do not lift the lid during the first 4 hours to maintain even heat. After 4 hours, you can begin basting. Let it rest for 3 minutes before slicing.
4. During the final 2 hours of cooking, baste the ribs every hour with the warm mop sauce from the bottom of the slow cooker. Use a basting brush or spoon to coat the tops of the ribs. This builds a sticky, tangy glaze.
5. Once the ribs are fork-tender, carefully transfer them to a cutting board. Let them rest for at least 3 minutes before slicing. Serve on butcher paper, sprinkled with a little extra dry rub if desired, alongside Texas toast and creamy coleslaw.

Contains: mustard

Estimated nutrition per serving

Calories

650

Protein

45 g

Carbohydrates

20 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.