BBQ Ribs
- Use a well-sharpened butcher’s knife or chef’s knife to cut the meat into individual ribs.
- Season the tops of the ribs with 2 tsp. of kosher salt, 1 tsp. of black pepper, 2 tsp. of garlic powder, 2 tsp. of smoked paprika, 1 tsp. of ground cumin, and 1 tsp. of dried thyme, pressing to help the spices adhere to the meat.
- Layer the ribs in the slow cooker. Add ½ cup of water to the bottom of the slow cooker.
- Cover and cook on LOW for 6 hours.
- Fit an oven rack 6 inches below the broiler element (not directly below) and heat your broiler on high.
- Arrange the ribs on a foil-lined rimmed baking sheet. Baste them with the cooking liquids. Broil the ribs briefly to brown them, about 2 minutes. Serve immediately.
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