2-3 pounds pork baby back ribs
1 cup BBQ sauce
1/2 cup brown sugar
2 teaspoons fresh thyme, finely chopped
2 teaspoons fresh rosemary, finely chopped
4 garlic cloves, minced
1.5 teaspoon paprika
1 tablespoon dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon distilled white vinegar
2 teaspoons salt
Pepper to taste
Cut ribs into 2 or 3 sections depending on size of rack, then put on a plate.
In a small bowl, mix salt, mustard, paprika, thyme, rosemary, garlic, and pepper. Evenly sprinkle all over ribs, making sure to press into the meat with your fingers.
Place the ribs into a 6-quart slow cooker with the bones leaning against the walls of the pot. Cook for 3 hours on high.
In a separate bowl, mix BBQ sauce, brown sugar, and both vinegars. Set aside for 3 hours while ribs are cooking.
After ribs have cooked for 3 hours, generously brush them with BBQ mixture. Allow to cook for another 40 minutes on high.
After 40 minutes, generously brush with sauce again. Continue cooking for another 50 minutes on high.
Gently remove from slow cooker. Cut between ribs, then smother with any extra BBQ sauce.
Serve!
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.