Ingredients

2 racks baby back ribs, each cut into 3-4 sections

1/4 cup coconut sugar

2 TBSP sea salt

1 TBSP onion powder

2 TBSP garlic powder

2 TBSP smoked paprika

1 tsp black pepper

2 cups of your favorite (gluten free, low sugar) barbecue sauce

Instructions

1. In a small bowl, combine coconut sugar, salt, onion powder, garlic powder, pepper and paprika. Set aside.

2. Remove ribs from their packaging and pat dry. Rub the spice blend all over the meat on both sides. Cut racks into 3 sections each.

3. Crumple foil loosely into about 5 balls the size of your fist. Place these on the bottom of the slow cooker. Stack ribs on top of the foil. Make sure you able able to secure the lid all the way and they are not touching the lid. (In my 6.5-quart slow cooker, the sections of ribs fit tightly).

4. Cook ribs on low for 6-8 hours. (The longer the better).

5. When ribs are fork tender, place them on a foil or parchment paper lined sheet pan and brush with barbecue sauce. Serve immediately, or proceed to the next step if desired.

6. Turn your oven’s broiler to high and place a rack near the top. Place ribs under the broiler for 3-4 minutes or until sauce is caramelized. Watch closely so they don’t burn.

7. Cut into individual pieces and serve immediately.

8. Enjoy!