2 racks of baby back ribs (about 4 lbs total)

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon brown sugar

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon black pepper

1 teaspoon salt

1 cup BBQ sauce (your favorite brand or homemade)

1/4 cup apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

Fresh parsley, chopped (for garnish)

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Remove the membrane from the back of the ribs and pat dry.
Combine smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, black pepper, and salt to make the spice rub.
Rub the spice mix evenly over the ribs and let them rest for 30 minutes.
Mix BBQ sauce, apple cider vinegar, Worcestershire sauce, and Dijon mustard in a bowl.
Place ribs in the slow cooker and pour half the sauce mixture over them.
Cook on low for 6–8 hours or high for 4–5 hours until tender.
Transfer ribs to a foil-lined baking sheet. Brush with the reserved sauce.
Broil for 5–10 minutes until caramelized.
Let rest briefly, cut into portions, and garnish with parsley before serving.

Use St. Louis-style ribs for a meatier option.

Substitute Dijon mustard with yellow mustard for a classic tang.

Add liquid smoke for deeper smoky flavor.

Swap brown sugar with honey or maple syrup for a different sweetness profile.

Experiment with different BBQ sauce flavors like chipotle or molasses.

Store leftovers in the fridge for up to 4 days or freeze for 3 months.

Reheat in a 300°F oven for best texture.