Ingredients:

  • 2 racks (4 lbs) Baby Back Ribs
  • 1/4 cup (50g) brown sugar
  • 2 tbsp (15g) smoked paprika
  • 1/2 cup (120ml) apple cider vinegar
  • 1 drop liquid smoke
  • 1.5 cups (350ml) BBQ sauce
  • 1 tbsp (9g) kosher salt
  • 1 tbsp (8g) garlic powder
  • 1 tsp (2g) onion powder
  • 1 tsp (2g) black pepper
  • 1/2 tsp (1g) cayenne pepper

Instructions:

  1. Flip the ribs bone side up and slide a butter knife under the silver skin to loosen it. Use a paper towel for grip to pull it off.
  2. Combine the brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, and cayenne in a small bowl.
  3. Rub the spice mixture generously over both sides of the ribs until no meat is visible through the spices.
  4. Whisk the apple cider vinegar, apple juice, and liquid smoke together in the bottom of your slow cooker.
  5. Place the ribs in the pot, standing them up on their sides and curving them around the edges until they fit snugly.
  6. Cover and set to Low for 8 hours until the meat is tender and pulling away from the bone.
  7. Carefully lift the racks out and place them on a foil lined baking sheet, bone side down.
  8. Brush half of the BBQ sauce over the top of the ribs until they are fully coated in a thick layer.
  9. Place under the broiler for 3 to 5 minutes until the sauce is bubbling and slightly charred.
  10. Let the ribs sit for 10 minutes before slicing to allow the juices to redistribute.