- 4
Ingredients
- 4 lbs baby back ribs
- 2 TBS sweet or hot paprika
- 1 TBS kosher salt
- 1/4 cup dark brown sugar, firmly packed
- 2 TBS chili powder
- 1 TBS minced garlic
- 1 TBS ground cumin (USE LESS!!!!!)
- 1-1/2 tsp ground mustard
- 1/4 tsp cayenne pepper
- 18-19 oz bottle BBQ sauce
Preparation
Step 1
1. Cut each rack of ribs in half or quarters to fit in your slow cooker. With fingers, remove think, papery skin from back of ribs. 2. Combine paprika, salt, brown sugar, chili powder, garlic, cumin, mustard and cayenne in a small bowl; mix well, then rub all over ribs. Cover ribs and refrigerate for 4 hours or overnite. 3. Cook ribs in covered slow cooker on low for 7 1/2 hours. When almost done, preheat oven to 300 degrees. 4. Transfer ribs to rimmed sheet pan. In a large saucepan, combine juices from slow cooker w/ BBQ sauce. Bring to a boil over high heat; simmer for 10" to thicken slightly. 5. Reserve 1/2 cup os simmered suace to serve on the side, and spread the rest over both sides of ribs. Bake on the oven' middle shelf for 15" or until ribs are crisp.