Step 1

Bring your rack of loin/baby back ribs to room temperature, then wash and pat dry with a paper towel.

Step 2

Turn them over so the meat side is down, and using a paper towel to help you grip, peel off the back membrane of the ribs if the butcher hasn’t already removed it.

Step 3

Carefully slice each rib apart from the rack.

Step 4

Make my Texas BBQ Rub – that’s the most important part – (you’ll need about 1/4th of a batch for each rack of ribs.)

Step 5

Coat all sides of each rib in the rub and place them in a slow cooker meat side up. Stacking is fine.

Step 6

Add about 1/2 cup of beef broth to the bottom of the slow cooker (enough to cover the bottom about 1/2 inch.)

Step 7

Cook ribs on low for 8 hours or high 4 hours, or until the meat begins to fall off the bone. (It will shrink up a lot as it cooks – this is normal.)

Step 8

About 5 minutes before you want to eat them, baste them on the top with a sweet brown sugar bbq sauce and pit them on a cookie sheet under the broiler meat side up for about 4 minutes to give them a nice glaze.