These fall-off-the-bone ribs begin with a delicious dry rub and a coating of Dijon mustard and BBQ sauce. They're cooked low and slow in the Slow Cooker until tender, and finished off on the oven or on the grill for a perfectly caramelized, BBQ top!
Remove the membrane from the back of the ribs. (See process shots in post.)
Use a sharp Chef’s knife and carefully cut each rack in half if they’re too long to fit in the Crock Pot. Pat them completely dry.
Massage the rub seasoning into the front and back of the ribs. Use a pastry brush to coat the top and bottom of the ribs with Dijon mustard. The acidity in the mustard helps break down the fibers in the meat for extra tender results.
Finally, Brush the tops with BBQ Sauce (don’t use all of the BBQ sauce) and clean pastry brush after use.
Add the chicken broth to the Crock Pot and stack the ribs on top. Sprinkle the onions and garlic around it.
Cover and cook on high for 4 hours or on low for 8.
Finish them in the Oven: (See section below for grill)
Preheat the oven to a low broil at 450 degrees.
To remove them from the Crock Pot: Slide a long sturdy spatula underneath one side and gently grip the other side with kitchen tongs. Carefully transfer them to a boil-lined baking sheet, bone side up. Brush generously with the BBQ sauce and cook the ribs for 5 minutes.
Flip the ribs, brush with sauce, cook for 5 more minutes.
Flip one more time, brush with sauce, cook for 5 minutes. Serve!
OR Finish them on the Grill:
Heat a grill to medium heat, (about 350 degrees).
To remove them from the Crock Pot: Slide a long sturdy spatula underneath one side and gently grip the other side with kitchen tongs. Carefully transfer them to a boil-lined baking sheet, bone side down. Brush the tops generously with BBQ Sauce.
Cook for 5 minutes, uncovered. Remove them and carefully flip. Brush with BBQ sauce and grill for 5 more minutes. Flip them one more time, brush with sauce, and grill for 5 more minutes. Serve!