1 1/2 Tbl. smoked paprika
1 Tbl. packed light brown sugar
1 Tbl. kosher salt
2 tsp. pepper
2 tsp. onion powder
2 tsp. garlic powder
2 (2 1/2 - 3 Lb.) racks St. Louis-style spareribs, cut each rack in half
1/2 c. favorite barbecue sauce, or more, if desired
In a small bowl, combine paprika, brown sugar, salt, pepper, onion powder and garlic powder; set aside. Pat ribs dry with paper towels and coat all over with rub. Arrange ribs vertically with thick ends pointing down and meaty side against interior wall of slow-cooker (ribs will overlap). Cover and cook until ribs are just tender, around 6 to 7 hours on low.
Line rimmed baking sheet with aluminum foil and set a wire rack in pan. Using tongs, carefully transfer ribs, meaty side up, to prepared rack. Let ribs sit for 10 minutes to allow surface to dry out. Adjust oven rack 3 inches from broiler element and heat broiler. Liberally brush ribs with 1/2 cup of barbecue sauce and broil until sauce begins to char, about 4 minutes. Remove ribs from oven, brush with additional sauce, if desired. Tent with foil and allow to rest for 20 minutes. Cut ribs in between bones to separate and serve.
Jenn's Notes: This also works if you want to cover the ribs with the rub the night before, wrap in plastic wrap and refrigerate overnight. Then, add to the slow-cooker in the morning.
Cooking method and rub adapted from: Cook's Country