Ingredients:
- baby back ribs
- dark brown sugar, packed
- smoked paprika
- garlic powder
- onion powder
- dried oregano
- kosher salt
- freshly cracked black pepper
- cayenne pepper
- apple cider vinegar
- liquid smoke
- high-quality BBQ sauce
- honey
Instructions:
- Prepare the meat. Remove the ribs from packaging and pat dry with paper towels. Flip bone side up and remove the thin silvery membrane by nicking a corner with a knife and pulling it off with a paper towel. Note: This allows the spices to actually reach the meat.
- Mix the dry rub. In a small bowl, whisk together the dark brown sugar, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne.
- Season the racks. Generously massage the dry rub into both sides of the ribs. For best results, let the seasoned ribs rest for 30 minutes to allow the salt to begin its work.
- Set the cooker. Pour the apple cider vinegar and liquid smoke into the bottom of the slow cooker. Cut the rib racks into 3 to 4 bone sections.
- Position the ribs. Stand the sections upright in the pot with the meat side facing out towards the walls of the cooker. Note: This prevents the meat from sitting in the rendered fat and getting mushy.
- Low and slow cook. Cover and cook on Low for 7 to 8 hours (or High for 4 hours). You are looking for the meat to be starting to pull away from the bone.
- Set the glaze. Preheat your oven broiler. Carefully transfer the ribs to a foil lined baking sheet using tongs. In a bowl, mix the BBQ sauce and honey.
- The final broil. Brush a thick layer of the sauce over the ribs. Broil for 3 to 5 minutes until the glaze is bubbling and slightly charred in spots.
- Rest and serve. Let the ribs rest for 10 minutes before slicing. Note: This keeps the juices inside the meat rather than on the cutting board.