Ingredients:

  • 2 racks baby back pork ribs (approximately 3.5 lbs)
  • 1/2 cup brown sugar, packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly cracked
  • 1/2 teaspoon cayenne pepper
  • 1.5 cups BBQ sauce
  • 1/4 cup apple cider vinegar
  • 1 teaspoon liquid smoke

Instructions:

  1. Pat the ribs dry with paper towels. Remove the silverskin membrane from the back of the ribs by prying up a corner with a butter knife and pulling it off with a paper towel for grip.
  2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Generously rub the spice mixture into both sides of the ribs.
  3. Pour the apple cider vinegar and liquid smoke into the bottom of a 6-quart or larger slow cooker.
  4. Place the ribs into the slow cooker by curling them around the inside wall with the meat side facing outward.
  5. Cover and cook on Low for 8 hours (or High for 4 hours) until the meat is tender and starting to pull away from the bone.
  6. Carefully remove the ribs and place them on a foil-lined baking sheet. Brush generously with BBQ sauce.
  7. Broil on high for 3-5 minutes until the sauce is bubbly and slightly caramelized.