Ingredients:

  • 100g packed brown sugar
  • 15g smoked paprika
  • 10g garlic powder
  • 10g onion powder
  • 18g kosher salt
  • 5g black pepper
  • 1g cayenne pepper
  • 2kg pork baby back ribs (roughly 2 full racks)
  • 60ml apple cider vinegar
  • 5ml liquid smoke
  • 350ml BBQ sauce

Instructions:

  1. Remove the silver skin membrane from the back of the ribs using a dull knife and paper towel for grip.
  2. Whisk brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a small bowl. Generously massage the rub into both sides of the ribs.
  3. Pour apple cider vinegar and liquid smoke into the bottom of the slow cooker. Stand the ribs upright, curling them around the inside of the pot with the meat side facing outward.
  4. Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 hours) until meat is tender and pulling back from the bone.
  5. Transfer ribs to a foil-lined baking sheet and brush with BBQ sauce. Broil in the oven for 3 to 5 minutes until the sauce is caramelized and bubbling.