2 1/2 to 3 lbs. of pork ribs (I used St. Louis Style because they’re meatier)
Sea salt, to taste – adjust according to the saltiness of your barbecue sauce
Black pepper, to taste (I like to add a generous amount)
1 teaspoon of granulated garlic or garlic powder
1 teaspoon of onion powder
2 teaspoons of your favorite seasoning blend or rib rub (I used a pineapple serrano seasoning)
1 to 1 1/2 cups of barbecue sauce* (homemade or store-bought)
*The barbecue sauce is a key ingredient here (since the ribs won’t have any smoke/grill flavor), so make sure to choose a brand or recipe that you LOVE! I often mix a smoky and sweet Kansas City-style sauce with a spicy barbecue sauce for a good balance of sweet and spicy.
Season your rack of ribs with salt, black pepper, garlic powder, onion powder, and favorite seasoning blend. Feel free to use my measurements as a guideline and add more if you want a thicker coating of dry rub. Place the ribs in the crock-pot on their side (standing up) with the meatier side facing the inner wall.
Pour the barbecue sauce over the ribs on both sides and let it drip down. You can add more sauce here if you want a thicker coating, but I like to keep it a bit lighter (enough to form a glaze while it cooks) while still having the rub shine through. Plus, you can always add more sauce at the end. 🙂
Close the lid and cook on HIGH for 4 hours or LOW for 8 hours or until the ribs are very tender (meat easily comes off the bone and/or the ribs separate without much effort).
To serve, gently move the ribs to a large platter or baking sheet and spoon some of the cooking juices all over the rack, making sure to supply extra barbecue sauce on the side for those who want it (I never end up using more).
Store any leftover ribs + the cooking juices in the fridge. To reheat, place the ribs in an oven-safe baking dish, spoon over more cooking juices, cover with a lid or foil and bake at 350 degrees until warmed through (about 30 minutes or so). Reheating covered in the oven helps to keep the meat juicy and tender, whereas other methods (like the microwave) may overcook and dry out the ribs.