Slow Cooker Barbecued Ribs

Ingredients

• 3 tablespoons sweet paprika
• 2 tablespoons brown sugar
• 1/4 teaspoon cayenne pepper
• 1 tablespoon salt, plus more to taste
• 1 tablespoon freshly ground black pepper, plus more to taste
• 6 pounds pork baby back ribs, membranes removed
• 3 cups barbecue sauce, store-bought or homemade
• Vegetable oil spray

Directions

1. Stir together the paprika, sugar, cayenne, salt, and pepper in a small bowl, then massage that spice blend all over the ribs as evenly as you can. Stand the racks up in the slow cooker with the meaty sides turned toward the outside. To help them cook at the same pace, set them around the edge of the slow cooker with the bone side down and the meatier side against the wall. Pour the barbecue sauce over the top, cover, and cook on low until the ribs are tender, 6 to 8 hours. If you want them tender but still sturdy, begin testing after 6 hours; by 8 hours, they will be much more fall-off-the-bone soft. Line a rimmed baking sheet with aluminum foil, set a wire rack over it, and coat both the foil and rack with vegetable oil spray. With tongs, gently move the ribs to the rack, placing them meaty side down, then cover loosely with foil. Leave the liquid in the slow cooker alone for 5 minutes so the fat can rise. To work ahead, put the ribs on a foil-lined rimmed baking sheet, cool them, cover, and refrigerate; pour the braising liquid into a measuring cup, cover, and refrigerate. Take the ribs out of the refrigerator about 30 minutes before you continue.
2. Spoon off and discard the fat from the top of the braising liquid. Strain the defatted liquid into a medium saucepan, then simmer it until it cooks down to about 2 cups, 15 to 20 minutes. Add salt and pepper to taste.
3. While the liquid reduces, set an oven rack 10 inches from the broiler and turn the broiler on. Uncover the ribs, brush them with some of the reduced liquid, and broil until browning begins, 2 to 4 minutes. Turn the ribs over, brush them again, and keep broiling until they are deeply browned and sticky, 9 to 12 minutes longer, brushing with more liquid every few minutes. Move the ribs to a cutting board, cover loosely with foil, and rest for 10 minutes.
4. Cut the ribs between the bones and serve with the remaining reduced braising liquid alongside, plus plenty of napkins.