PREPARATION:

1st Step

Remove the membrane from the rear of the ribcage to begin. For tender ribcage, use a small knife to release the edge, then grasp the membrane with a paper towel and remove it.

2nd Step

Brown sugar, paprika, garlic powder, onion powder, cumin, salt, and black pepper are combined in a basin. Mix thoroughly to create an aromatic dry ointment. Apply the dry rub generously to both sides of the ribcage, ensuring an even coating. This process imparts the ribs with an assortment of flavorful seasonings.

3rd Step

Place the ribs in the slow cooker vertically, winding them around the inner perimeter. This technique enables the ribs to roast more uniformly and fit better in the saucepan.

4th Step

Pour the barbecue sauce over the ribs, coating them thoroughly. Choose a sauce based on your flavor preferences, whether sweet, smoked, peppery, or a combination of these.

5th Step

Set the slow cooker to low heat and cover with the lid. Cook the ribs for six to seven hours. This prolonged cooking period tenderizes the meat and allows the flavors to merge exquisitely.

6th Step

You can baste the ribs with some of the sauce that has accumulated at the bottom of the slow cooker midway through the cooking time. This phase provides additional flavor and moisture.

7th Step

After the cooking time has expired, remove the ribs from the slow cooker with care. They should be extremely tender and almost slide off the bone.

8th Step