STEP 1 – CUT THE RIBS
If the ribs are in a full rack, place the rack bone-side up on a cutting board. Using a sharp butcher’s knife or chef’s knife, carefully cut between the bones to separate into individual ribs.
STEP 2 – MAKE THE SEASONING
In a small bowl, combine the smoked salt, black pepper, garlic powder, smoked paprika, ground cumin, and dried thyme. Mix well.
STEP 3 – SEASON THE RIBS
Turn the ribs meat-side up and generously coat them with the seasoning mixture. Press the spices into the meat so they adhere well.
STEP 4 – LOAD THE SLOW COOKER
Arrange the seasoned ribs in a 6-quart slow cooker. Pour ½ cup water into the bottom of the slow cooker around the ribs.
STEP 5 – SLOW COOK
Cover and cook on LOW for 6 hours, or until the ribs are tender and the meat easily pulls away from the bone.
STEP 6 – PREHEAT THE BROILER
Position an oven rack about 6 inches below the broiler and preheat the broiler to HIGH (about 500°F). Line a rimmed baking sheet with foil.
STEP 7 – BASTE & BROIL
Carefully transfer the cooked ribs to the prepared baking sheet. Generously baste the ribs with some of the flavorful cooking juices from the slow cooker.
Broil for about 2 minutes, watching closely, until the ribs are nicely browned and slightly caramelized around the edges.
STEP 8 – SERVE
Serve immediately while hot and juicy.
Let's add an Old Barrel Spices twist: Use Alderwood Smoked Sea Salt, paired with smoked paprika brings deep, savory wood-smoked flavor to slow-cooked ribs right in your kitchen.