Step 1

Remove the membrane from the ribs: You can ask the butcher at the grocery store to remove it for you, but if you need to do it yourself it’s easy and only takes a few seconds once you get a grip on it. Use a knife to lift one corner of the membrane, take a paper towel to grab hold of it, and pull the membrane straight up and away from the ribs and discard it.

Step 2

Pat dry: using paper towels, pat the ribs thoroughly. Then, slice them in half with a sharp knife.

Step 3

Dry rub: mix the dry rub seasonings in a small dish.

Step 4

Season the ribs on all sides with the dry rub.

Step 5

BBQ sauce: add half a rack of the ribs to a 6-7 quart slow cooker with the meat side facing up and pour BBQ sauce over the ribs, using a pastry brush if needed to ensure all sides are coated. Add the other half of the ribs and repeat with the BBQ sauce.

Step 6

Slow cook: Cook on low for 6-7 hours or on high for 3-5 hours. If you like a little bit of chew to the ribs but still very tender, high for about 3 ½ hours is the sweet spot. Low for 6-7 will give you a fall of the bone tender rib. Brush with more BBQ sauce, slice, and enjoy!

Step 7

Optional step: broil for a caramelized saucy rib. Line a baking sheet with foil and carefully transfer the ribs onto it. Brush the tops with more BBQ sauce and broil for ~3-5 minutes or until the sauce is bubbly and thickened.

Step 8

Cut and enjoy warm with your favorite sides. Store any leftover ribs in the fridge for up to 3-4 days.