Slow-Cooker Ribs

If you like rib meat that sticks ever so slightly to the bone so you can grab the rib between your fingers and go to town, this is the recipe for you.  Plan ahead, the ribs need to marinate in the rub overnight.


2 Tablespoons dark brown sugar
1 1/2 Tablespoon smoked paprika
1 1/2 teaspoon ground cumin
1 1/2 teaspoon kosher salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
3-4 lbs. slab baby back ribs
1/2 cup pineapple juice
2 teaspoons rice vinegar
1 teaspoon minced garlic
2 cups bottled barbecue sauce
1/2 cup honey
3 teaspoons apple cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon dried crushed red pepper

Rinse the baby back ribs with water and pat dry.  Mix together brown sugar, paprika, cumin, salts, dry mustard, peppers, and ginger.  Reserve 1/2 Tablespoons rub.  Sprinkle the remaining rub on both sides of the ribs.  Wrap in plastic wrap and then foil and chill for 8-12 hours.  Stir together pineapple juice, rice vinegar, garlic, and remaining rub.  Place in slow cooker.  Add the ribs standing up around the wall of the slow cooker.  Cover and cook on low for 7 hours.  Preheat broiler with oven rack 10″ from heat.  Remove ribs from slow cooker and place in a single layer on a broiler pan.  Combine barbecue sauce, honey, cider, vinegar, dry mustard, and red pepper in a saucepan.  Bring to a boil for 1 minute and then cook on low.  Brush half of sauce over ribs and broil 2-3 minutes or until caramelized.  Serve with remaining barbecue sauce.

Recipe from Southern Living Magazine.