Ingredients

The following ingredients have 7 Servings
  • 3 tablespoons sweet paprika
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon salt (plus more to taste)
  • 1 tablespoon freshly ground black pepper (plus more to taste)
  • 6 pounds pork baby back ribs (each rack should be no bigger than 1 1/2 to 2 pounds) (membranes removed)
  • 3 cups barbecue sauce
  • Vegetable oil spray

Instruction

  • Mix the paprika, sugar, cayenne, salt, and pepper in a small bowl.
  • Rub the mixture evenly over the ribs. Arrange the racks upright in the slow cooker, meaty sides facing outward. (To ensure that the ribs cook evenly, prop the racks along the perimeter of the slow cooker, the bony edges of the ribs down, meatier side facing the side of the slow cooker.)
  • Pour the barbecue sauce over the ribs, cover, and cook on low until tender, 6 to 8 hours. (If you like your ribs tender but not fall-apart tender, you'll want to start checking your ribs for doneness after 6 hours. If you let them go all the way to 8 hours they will be literally fall-off-the-bone tender.)
  • Line a rimmed baking sheet with aluminum foil and place a wire rack on top, coating both with vegetable oil spray. Using tongs, carefully transfer the cooked ribs, meaty side down, to the prepared wire rack and tent with foil. Let the braising liquid in the slow cooker rest for 5 minutes to allow the fat to float to the surface. (To make the ribs ahead of time, place them on a rimmed baking sheet lined with foil, let them cool, and then cover and refrigerate. Pour the braising liquid into a measuring cup and then cover and refrigerate. Remove the ribs from the fridge about 30 minutes before continuing with the recipe.)
  • Skim the fat from the surface of the braising liquid and discard it. Strain the defatted braising liquid into a medium saucepan and simmer until reduced to about 2 cups, 15 to 20 minutes. Season with salt and pepper to taste.
  • Meanwhile, position the oven rack 10 inches from the broiler element and heat the broiler. Remove the foil from the ribs, brush them with some of the reduced braising liquid, and broil until they begin to brown, 2 to 4 minutes. Flip the ribs over, brush again, and continue to broil until the ribs are well browned and sticky, 9 to 12 minutes longer, brushing every few minutes.
  • Transfer the ribs to a cutting board, tent with foil, and let rest for 10 minutes.
  • Slice the ribs between the bones and serve with the remaining reduced braising liquid on the side—and lotsa napkins.