MARINATED OVERNIGHT AND COOKED IN A SLOW COOKER ALL DAY, THESE INCREDIBLY FLAVORFUL BBQ RIBS ARE MELT-IN-YOUR-MOUTH, FALL-OFF-THE-BONE TENDER. THEY ARE SO EASY TO MAKE AND ARE THE PERFECT WHOLE30, PALEO, AND KETO FRIENDLY RECIPE.
- Baby back pork ribs - Chipotle chili powder - Smoked paprika - Garlic powder - Cayenne pepper - Cumin - Salt and Pepper to taste - Dashes of cinnamon and nutmeg - BBQ Sauce - Brown sugar - Cloves of garlic - Medium yellow onion
Turn the rib bone side up, and use a small knife to scrape off an edge of the membrane. Peel it off slowly until it is all removed. Cut the ribs in half .
Stir together all the seasoning. Rub mixture all over the top and sides. Then brush about half of the BBQ sauce over the ribs.*
Place the rib in the slow cooker. Add chopped onion, garlic and 1/4 cup of water or stock. Cover and cook on low for 7.5 - 8 hours.
Preheat the oven to high broil. Gently take the ribs out of the slow cooker and place on a parchment paper-lined baking pan. Brush the rest of the BBQ sauce on top and all the sides. Broil for 4 -5 minutes to charr.