Ingredients

The following ingredients have 8 Servings
  • 2 racks baby back ribs (3-4 lb.), cut in half
  • 1 tablespoon brown sugar
  • 1/2 tablespoon salt
  • 1/2 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon mustard powder (optional)
  • 1 medium onion, coarsely chopped
  • 1/2 cup water 
  • 1/2 cup BBQ sauce, homemade or store bought

Instruction

  • Pat dry ribs with paper towel completely and set aside.
  • In a small bowl, whisk together all the dry rub ingredients including brown sugar, salt, pepper, garlic powder, paprika and mustard powder until evenly distributed. Rub and spread onto ribs using your hands until evenly coated. You can use disposable gloves for easier clean up.
  • Spread chopped onions evenly inside a 6-quart slow cooker (crockpot) and add water. 
  • Place the ribs in the slow cooker and generously brush half of the barbecue sauce on top of each rib. You can stack the ribs on top of each other into 2 layers.
  • Cover and cook on the LOW setting for 8-10 hours or on the HIGH setting for 4-6 hours. When time is up, the slow cooker will automatically switch to WARM setting. Serve immediately with remaining BBQ sauce. 
  • Optionally, to achieve crispy and nicely charred ribs, gently remove the ribs and place them on a large half sheet baking pan lined with parchment paper. Baste with additional BBQ sauce, if desired. Broil the ribs on top rack of the oven on high for 5-7 minutes until nicely browned.