Hosts Bridget Lancaster and Julia Collin Davison make flavorful, finger-licking Slow-Cooker Memphis-Style Wet Ribs.
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Another pulled pork useless recipe what's the secret spice you ain't saying so how can we cook it Hoosier recipe you bunch of idiots
Several of the commenters made the ribs recipe and say it was awesome, but what do we do about the secret spice used in the barbeque sauce recipe? What do we use for the secret spice at 5:22?
This sucks. They want you to join something to print the recipe.
Someone please please please answer. I have focused on cooking last 2 years. Want to do these ribs. How would i add just a little more heat? 1 or 2 T red pepper flake? A tsp of cayenne? Some Cajun spice? Just a little more heat and bite, not a lot. Thanks so much in advance.
Nice to have some meat with your sugar 🤣
Did you leave the juice from the Ribs in the pot and mix it up with your bbq sauce 🤔
AWESOME 👌
These look absolutely Amazing!!! I cant wait to try them!!! That is for the great video
Whats is secret Spice????
I do prefer St.Louis,don't care for baby back.Thankyou for the recepie,you guys are my go to for cooking.
What's the secret spice
It's called "CARRY YO AZZ TO INTERSTATE BBQ" on 3rd Street!!!!!
Mom used to make the best ribs just in the oven alone. In fact, you can do this in the oven to AMAZING results that are even more tender than these. These still look great, but I wanted them to do a fall off the bone test. Didn't look like they quite achieved that, but still looked moist.
I am going to make these tomorrow. I had to buy a new slow cooker and it was delivered yesterday. The ribs will take another day to thaw. I can't wait! (I might even use some ketchup)
I love you, Bridget.
Just purchased 2 racks of ribs. Gettin ready to try this recipe right now. 😛
Kosher salt ????
She almost went "MMMM" before she tasted 'em.. This is so American.
Cooked these twice in as many weeks. Love them! My go to recipe for this up coming holiday season for pot lucks and dinner parties in Puerto Vallarta, Mexico
Got my st louis style ribs and am planning to cook these tomorro. Cant wait!
I make extra of the rub and keep it in a tightly sealed bottle. Then, whenever I make ham barbeque, beef barbeque, barbequed chicken, etc… I make the sauce from this recipe and it just makes my barbeque sauce so much better. I can't use the bottled sauce any more.
How would you modify this for baby back please?
"no need too take the membrane off"
She lost me there taking that thing off works wonders, she afraid to get her hands dirty or what.
I notice that you did not use a slow cooker liner to help with clean up. Do you recommend against it for this recipe?
Ok what is the secret spice??? No fair not to share!
Made them once b4 and going to cook them over night today again. Sooo yummy!!!!
Delicious!
Can these be made ahead of time, freeze them with the sauce and do the last step of broiling after thawing and then serve? Super recipe! Thanks!
The more I watch Cook's Country/ATK, the more I believe y'all are the best chefs in the world. Every recipe is delicious, and technique brilliant.