The secret to making fall-off-the-bone baby back ribs is the slow cooker. The ribs start out in the slow cooker and end up on the grill. Or, if it is definitely not grilling weather, they can go from the slow cooker to the plate!
Instructions
1. Set the slow cooker to 350 degrees Fahrenheit. Pour the two bottles of barbecue sauce in the slow cooker. Fill each bottle half full with water and put the cap on. Shake. Pour this into the slow cooker. Add salt, pepper, onion powder, brown sugar, ketchup, spicy brown mustard and cayenne pepper. Mix well.
2. Cut the rib racks in half. Add the racks to the slow cooker mixture. Cover and let cook for 4 hours. Every half hour, rotate the ribs and stir the sauce. If it starts to boil, turn it down to about 300 degrees Fahrenheit.
3. Start the grill if you are using charcoal or wood about 3 1/2 hours into cooking. If you are using a gas grill, there's no need to prep the grill. Carry the whole slow cooker outside. Put the ribs on the grill when the grill is ready. Using a spoon or a brush, baste the ribs with the barbecue sauce mixture. Cook for 20 minutes to 1/2 hour (depending on how hot your fire is), 10 minutes. Flip the ribs over and cook for another 20 minutes to 1/2 hour, basting every 10 minutes.
4. Serve with mustard potato salad, deviled eggs and garlic toast Texas style.
Tags: slow cooker, barbecue sauce, basting every, basting every minutes, degrees Fahrenheit, every minutes