Ingredients
- 1 Tbsp cumin
- 1 Tbsp brown sugar
- 2 Tbsp paprika (I used smoked paprika)
- 1 Tbsp chili powder
- ¼ tsp mace
- 1 Tbsp salt
- 1 tsp pepper
- ¾ tsp garlic powder
- 2½ lbs. baby back pork ribs
- 1 cup bbq sauce
- ½ cup ketchup
- ¼ cup white vinegar
- ¼ cup yellow mustard
- 2 tsp worchestershire sauce
Instructions
- In a bowl, combine the cumin, brown sugar, paprika, chili powder, mace, salt, pepper, and garlic powder.
- Rub the spice mixture over the ribs.
- Spray your slow cooker with non stick cooking spray and place the ribs in the slow cooker. I place them in standing on their sides rather than laying them in the slow cooker. Cook on low for 5-6 hours.
- When the ribs are almost done cooking, combine the bbq sauce, ketchup, vinegar, mustard and worcestershire sauce in a sauce pan. Heat over medium heat until hot. Once sauce is hot, reduce to warm. Keep warm until ribs are ready.
- Once ribs are done, line a baking sheet with foil and place the ribs on the baking sheet. Place half of the prepared bbq sauce in a bowl and bast ribs with sauce.
- Place ribs in the oven on broil for 3-5 minutes per side. Serve ribs with the remaining half of the sauce.
Notes
For grilling: Baste ribs with sauce and grill on a grill that has been coated with oil. Grill over medium to medium high heat fro 2-3 minutes with the lid closed. Flip and repeat.
Your finished grill marks will look fantastic!