Ingredients

  • 2 baby back rib racks (2.5-3.5 pounds each)
  • 1/3 cup of brown sugar
  • 1 tablespoon of paprika
  • 1 1/2 teaspoons of chili powder
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of ground cumin
  • 1 teaspoon of black pepper
  • 1 teaspoon of ground oregano
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of sugar
  • 1/2 cup of your favorite barbecue sauce

Instructions

  1. Start by mixing the spices in a bowl for the dry rub. Mix 1/3 cup of brown sugar, 1 tablespoon of paprika, 1 1/2 teaspoons of chili powder, 1 1/2 teaspoons of salt, 1 teaspoon of ground cumin, 1 teaspoon of black pepper, 1 teaspoon of ground oregano, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of sugar.
  2. Next get out the 2 racks of baby back ribs and remove the skin from the back of the ribs. Start at the small end and try to peel up a start with a knife and then keep peeling.
  3. Now spread the spices on both sides of the ribs and discard the remaining rub.
  4. Now place the ribs in the slow cooker. You may have to cut them in pieces depending on the size of your cooker.
  5. Now cook them on high for 5 - 5 1/2 hours. Then remove them from the slow cooker and put them on a foil lined baking sheet where you will spread on your favorite bbq sauce on the top side of the ribs. Note: be careful as you remove them from the slow cooker since they are so tender they will fall apart.
  6. Bake them in an oven that is preheated to 350 degrees for 20-30 minutes.

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