Ingredients:

  • 1/2 cup brown sugar, packed
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 rack (2.5 lb) baby back pork ribs
  • 1/2 cup apple cider vinegar
  • 1/2 cup apple juice
  • 1 medium yellow onion, thinly sliced
  • 1 cup BBQ sauce
  • 1 tbsp honey

Instructions:

  1. Pat the ribs completely dry with paper towels. Combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt in a small bowl and massage the mixture generously into every crevice of the meat, ensuring the rub is pressed firmly into the underside.
  2. Place the sliced onions at the bottom of the slow cooker to act as a natural roasting rack. Carefully coil the ribs on top of the onions, meaty side facing up.
  3. Pour the apple cider vinegar and apple juice around the sides of the slow cooker, avoiding pouring directly over the rub to keep the seasoning intact.
  4. Secure the lid and cook on Low for 8 hours. Do not open the lid during the process to maintain critical heat and steam. The ribs are ready when the meat has begun to shrink back from the ends of the bones.
  5. Preheat the oven broiler to high. Carefully transfer the ribs to a large rimmed baking sheet.
  6. Mix the BBQ sauce and honey together, then brush the glaze generously over the ribs. Broil until the sauce is bubbling and charred to create a mahogany bark.