Slow Cooker Baby-Back Ribs
2 cups BBQ sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon dried mustard
1 teaspoon cumin
1 teaspoon red pepper flakes
Kosher salt and fresh-ground pepper, to taste
2 racks baby back pork ribs
1. Remove the membrane, or silver-skin from the bottom side of the ribs. Slide a butter knife or the back of a spoon to lift up the skin and use a paper towel to grab on to that s**t
2. Cut each rack in half and season the ribs generously with salt and pepper on both sides. Place the ribs in the slow cooker.
3. In a bowl, combine all the sauce ingredients together, BBQ sauce, brown sugar, garlic powder, onion powder, Worcestershire sauce, chili powder, dried mustard, cumin, red pepper flakes and salt and pepper. Whisk well and pour over the ribs to cover them entirely in sauce. Add more sauce, if need be. Ribs should be just covered. If stacking the ribs, pour sauce in between them as well.
4. Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
5. Before removing the ribs from the slow cooker, pour some of the BBQ sauce from the slow cooker over the ribs. Cut the ribs and serve with remaining BBQ sauce.