1 tbsp apple cider vinegar (if BBQ sauce is on the sweet side)
Directions
In a small bowl, mix together all the spices. In another bowl, mix together BBQ sauce and mustard, set aside. Prep the Crock-Pot by spraying with non-stick spray.
Lay the ribs on a cutting board and flip over so the side with the bones are facing up. At one end of the rack, slide a dinner knife under the membrane and over a bone. Lift and loose the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.
Flip the ribs so the meaty side is up, and sprinkle over the spice mixture. Evenly coat both sides of the ribs, and transfer to your Crock-Pot, placing them on their side so the ribs are standing up, meaty side facing the inner wall. (You might need to cut the ribs in half, or thirds if you have a smaller Crock-Pot)
Drizzle ¾ of the mustard BBQ sauce over the ribs, allowing it to drip down. Close the lid and cook on high for 3½-4 hours or low for 8 hours or until the ribs are very tender.
Preheat oven to 425 degrees. To serve, gently remove the ribs and arrange on an oven safe baking dish or baking sheet lined with parchment, meaty side facing up. Spoon over some juice from the Crock-Pot and schmear with the remaining BBQ sauce. Bake for 15 minutes, or until the ribs are hot and browned on the edges.
