Slow-Cooker Memphis-Style Ribs

• 1/2 cup white vinegar
• 1/2 cup water
• 2 racks pork baby back ribs (about 5 pounds)
• 3 tablespoons smoked paprika
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 2 teaspoons coarsely ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon ground mustard
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon celery salt
• 3/4 teaspoon cayenne pepper

1. Combine vinegar and water; brush over ribs. Pour remaining vinegar mixture into a 6-qt. slow cooker. Mix together remaining ingredients, reserving half. Sprinkle ribs with remaining seasoning blend. Cut into serving-size pieces; transfer to slow cooker.
2. Cook, covered, on low until tender, 5-6 hours. Remove ribs; skim fat from cooking juices. Using a clean brush, brush ribs generously with skimmed cooking juices; sprinkle with reserved seasoning. Serve ribs with remaining juices.

white vinegar, water, back ribs, paprika, brown sugar, salt, ground pepper, garlic, onion powder, ground cumin, ground mustard, thyme, oregano, celery salt, cayenne pepper

Taken from www.tasteofhome.com/recipes/slow-cooker-memphis-style-ribs/ (may not work)