Adapted from cookingformysoul.com
- 3 pounds baby back pork ribs also known and pork loin back ribs
- ½ a yellow onion, sliced
- 2 cloves garlic, minced
- ½ cup water
- 1 cup BBQ sauce
Dry rub:
- 1 teaspoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- Remove the outer membrane from the back side of the rack of ribs.
- Pat dry ribs with paper towel. In a bowl, mix all the dry rub ingredients. Rub seasoning evenly over the ribs, on both sides.
- Place ribs in a large slow cooker, lined up against the sides of the pot or arranged in a fan or teepee shape.
- Add onions, garlic, and water in the center. Cover with the lid, making sure it closes completely.
- Cook on LOW for 6 hours until the meat is tender (if you have 4-pound ribs, cook for 6.5 hours). Note: Don’t overcook, otherwise they will fall apart too much, 6 to 6.5 hours is enough. Also, if you can’t fit the entire rack, cut into 2-3 pieces and arrange them as best as you can for even cooking.
- Remove from the slow cooker carefully and transfer to a large sheet pan, being careful not to break apart the meat. If it’s difficult to get the cooked ribs out of the slow cooker, cut into 2-3 equal pieces and then lift the ribs from the bottom using a large spatula.
- Brush ribs with your favorite BBQ sauce. Broil for 2-4 minutes until caramelized. Tip: don’t broil too close to the heating element to prevent it from burning. I use the middle rack.
- Serve with more BBQ sauce if needed. If desired, serve with some of the onions from the slow cooker. Enjoy!