Slow Cooker Baby Back Ribs
Ingredients
3-3½ pounds pork baby back ribs My rack of ribs was 3.25 lbs
BBQ Rub:
2 tablespoons light brown sugar
3 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon fresh cracked black pepper
½ teaspoon cumin
BBQ Sauce:
2½ cups BBQ sauce your favorite brand, Divide 2 cups and ½ cup.
Directions
Before coating the ribs in the BBQ rub, you will need to carefully remove the opaque membrane that covers the underside of the ribs with a small sharp kitchen knife. Removing this tough chewy membrane helps improve not only the texture of your ribs, but also the flavor. Lift the corner edge of the membrane and carefully slide the knife’s edge underneath. Continue lifting the membrane up while cutting. Once you have this process started, you should be able to use your fingers to pull the membrane away.
In a small bowl, stir together the brown sugar, kosher salt, paprika, onion powder, pepper and cumin and stir to combine.
Spread ⅔ of the rub over the meaty side of the ribs, and then spread the remaining ⅓ over the underside where the membrane was removed.
Spray a 6 to 7 quart slow cooker with nonstick cooking spray.
Use either a spoon, or a basting brush to spread 1 cup of the BBQ sauce over the meaty side of the ribs.
Place the coated meaty side of the ribs against the sides of the slow cooker.
Next spread ½ cup of the BBQ sauce on the inside of the ribs.
Pour ½ cup of the sauce over the top ridge of ribs. (This will leave ½ cup for coating before you place the finished ribs under the broiler)
Place the lid on the slow cooker and cook on low for 5 hours.
Just before the 5 hours on the slow cooker are up, preheat the oven to broil. Line a baking sheet with heavy duty aluminum foil, and spray with nonstick cooking spray.
Using tongs and/or a large spatula, transfer the ribs from the slow cooker to the prepared baking sheet. (The ribs will be very tender, and you may have to transfer in sections)
Baste with the remaining BBQ sauce and broil for about 2 to 3 minutes until the sauce is bubbling and caramelized. Monitor closely since broilers can vary greatly in intensity and could burn the sauce quickly. Serve while hot.