Ingredients:

  • 3-4 lbs Beef Back Ribs
  • ¼ cup Brown Sugar
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Chili Powder
  • 1 Tbsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 Tbsp Apple Cider Vinegar

Instructions:

  1. Combine the brown sugar, smoked paprika, chili powder, salt, black pepper, garlic powder, and onion powder to create the dry rub.
  2. Pat the beef ribs completely dry using paper towels. Apply the prepared dry rub generously to all surfaces of the ribs, pressing the mixture into the meat to ensure full coverage.
  3. Place the rubbed ribs inside the slow cooker. Drizzle the apple cider vinegar over the ribs. Do not add any additional liquid, as the ribs will generate sufficient steam and liquid during cooking.
  4. Cover and cook on the low setting for 7 hours, or until the meat is tender and easily separating from the bone.
  5. Carefully remove the ribs from the slow cooker and transfer them to a foil-lined baking sheet. (If glazing, brush with BBQ sauce or reserved cooking liquid at this stage.)
  6. Set the oven broiler to high. Broil the ribs for 3 to 5 minutes until the exterior is caramelized, sticky, and slightly charred, achieving the Maillard Reaction crust.
  7. Rest the ribs for 10 minutes before cutting and serving.