Slow Cooker Ribs

Ingredients

• 3 – 3 1/2 lbs pork baby back ribs
• 1 tsp ancho chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 1/2 cups ketchup, such as Heinz Natural
• 1/4 cup apple cider vinegar
• 2 1/2 Tbsp molasses
• 2 Tbsp brown sugar, dark or light
• 2 Tbsp steak sauce, such as A1
• 1 1/2 Tbsp Worcestershire sauce
• 1 Tbsp Prepared yellow mustard
• Salt and freshly ground black pepper, to taste
• 1 tsp Natural liquid hickory smoke flavor
• 1 tsp unsweetened cocoa powder
• 1/8 tsp Chipotle chili powder or cayenne pepper, then more to taste

Directions

Peel away the membrane from the underside of the ribs. If the rack is too long to sit sideways in the slow cooker insert, cut it in half. Rinse the ribs, pat them dry, then coat both sides of each section with the spice mixture, rubbing it in evenly. Add 1/2 cup water to a 6-quart slow cooker, then set the ribs over the water, stacking the pieces if they were cut in half or curving the rack around the insert if left whole. Cover and cook on low for 6 1/2 – 7 hours, until the ribs are extremely tender. Set a wire rack on a foil-lined rimmed baking sheet. Gently move the ribs, curved side facing up, onto the rack; 2 pairs of tongs, or tongs plus a turner, will make this much easier since the meat is so soft. Brush on about 1/2 cup bbq sauce total. Position an oven rack 2 levels below the broiler and turn the broiler on. Broil until the sauce begins to set and brown, about 2 – 3 minutes, watching closely. Take the ribs out, carefully flip them, brush with another 1/2 cup sauce, and broil again for about 2 – 3 minutes. Serve warm.