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Tender Brown Sugar Memphis BBQ Baby Back Ribs Recipe Slow Cooked to Perfection for Ultimate Flavor

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These tender baby back ribs are slow cooked with a brown sugar Memphis-style dry rub, delivering a perfect balance of sweet and smoky flavors with a fall-off-the-bone texture.

Ingredients

Scale
  • 2 racks baby back ribs (about 4 pounds / 1.8 kg), trimmed of excess fat and membrane removed
  • 1/2 cup (100 g) brown sugar, packed
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 cup (240 ml) Memphis-style or homemade BBQ sauce

Instructions

  1. Remove the silver skin membrane from the back of each rack using a sharp knife or your fingers. Pat the ribs dry with paper towels. (10 minutes)
  2. In a mixing bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well to break up any clumps. (5 minutes)
  3. Generously coat both sides of each rack with the dry rub, pressing it into the meat. (5 minutes)
  4. Pour apple cider vinegar and Worcestershire sauce into the slow cooker base. (2 minutes)
  5. Place ribs in the slow cooker, curving them to fit if needed. You may need to stack racks depending on your slow cooker size. (2 minutes)
  6. Cover and cook on low for 6 to 7 hours, or until ribs are tender and meat pulls away easily from the bone. Avoid lifting the lid too often. (6-7 hours)
  7. Preheat oven to 425°F (220°C). Transfer ribs to a foil-lined baking sheet. Brush ribs with BBQ sauce evenly. (5 minutes)
  8. Place ribs under the broiler for 3 to 5 minutes until the sauce bubbles and caramelizes. Watch closely to prevent burning. (5 minutes)
  9. Let ribs rest for 5 minutes before slicing between the bones to allow juices to redistribute. (5 minutes)

Notes

If ribs aren’t tender after 6 hours, cook an additional 30 minutes to 1 hour. Removing the membrane is key for tenderness. Broiling adds a sticky caramelized finish. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven wrapped in foil.

Nutrition

Keywords: baby back ribs, Memphis BBQ, brown sugar ribs, slow cooker ribs, BBQ ribs, fall-off-the-bone ribs, sweet and smoky ribs

Find it online: https://tessierecipes.com/tender-brown-sugar-memphis-bbq-baby-back-ribs-recipe-slow-cooked-to-perfection-for-ultimate-flavor/