Ingredients:

  • 3–4 lb Pork Ribs (St. Louis cut or Baby Back)
  • 3 Tbsp Light Brown Sugar, packed
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper, freshly ground
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp English Mustard Powder (or Dry Mustard)
  • ½ tsp Cayenne Pepper (optional)
  • ¼ cup Apple Cider Vinegar (ACV)
  • ¼ cup Water (or low sodium broth)
  • 1–1.5 cups High-Quality BBQ Sauce

Instructions:

  1. Prep the Ribs: Pat the rack of ribs thoroughly dry with kitchen paper. Crucially, remove the tough, silver-coloured membrane (silverskin) from the bone side. Use a knife to lift a corner and peel it off using a piece of paper towel for grip.
  2. Mix the Rub: In a small bowl, combine all the Dry Rub ingredients (brown sugar through cayenne pepper). Mix well until homogenous.
  3. Apply the Rub: Generously coat both sides of the ribs with the dry rub mixture. Press the rub firmly into the meat to ensure it adheres.
  4. Rest (Optional): If time allows, wrap the ribs and chill in the fridge for 30 minutes to 2 hours to let the rub penetrate.
  5. Set Up the Pot: Pour the Apple Cider Vinegar and water (or broth) into the bottom of the 6-quart slow cooker insert. This creates a steamy environment but prevents the ribs from becoming boiled.
  6. Load the Ribs: Curl or coil the rack of ribs tightly into the slow cooker, standing them upright against the walls of the pot. This stacking method ensures the meat stays moist and cooks evenly.
  7. Cook: Place the lid on the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the meat is extremely tender and shrinking back from the ends of the bones.
  8. Preheat & Prep: Preheat your oven grill (broiler) to high. Line a large baking tray with foil for easy clean-up.
  9. Transfer & Sauce: Carefully lift the cooked ribs out of the slow cooker (they will be delicate!). Place them bone-side down on the prepared baking tray. Discard the cooking liquid.
  10. Baste: Liberally brush the top surface of the ribs with about ⅔ of the BBQ sauce.
  11. Grill/Broil: Place the tray under the hot grill (about 15 cm/6 inches away from the element). Broil for 4–6 minutes, watching carefully, until the sauce is bubbling, sticky, and slightly caramelised (but not burnt!).
  12. Rest and Serve: Remove from the oven, brush with the remaining BBQ sauce, let rest for 5 minutes, then slice into individual ribs and serve immediately.