Easy Slow Cooker Barbecued Ribs

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My hubby, son, daughter, and son-in-law loved these. I cooked my two 3-pound racks of baby back ribs in my original, oval, 6-quart Crock-Pot Cook & Carry Slow Cooker. I placed each rack upright, wide-end down, meaty sides facing outward, as advised in the recipe. Doing this, I had to curl 1 rack a bit around the other to get them to fit. My cooker is programmable on high for either 4 or 6 hours and low for either 8 or 10, so I set mine for 8 hours, which turned out to be a bit long. When I tried removing the racks with tongs, the bones fell out of most of the ribs. I did manage to get some out with a few bones intact. I wasn’t able to put them on a wire rack on the baking sheet, so I just put them on the aluminum foil. The broiling did help the taste, as the ribs were much tastier after painting on the sauce and broiling. Hubby loved that they were so tender. I used bottled Stubs BAR-B-Q sauce since my family enjoys it.

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