• Pat the ribs dry and sprinkle the spices onto both sides of the ribs.

Slow Cooker Crockpot Instructions

• Drizzle the BBQ sauce throughout the bottom of the slow cooker. (I use a 7 quart Crockpot).
• Cook on Low for 8-10 hours or on High for 4-5 hours.
• Use a meat thermometer to check the internal temperature of the ribs. The temperature should reach a minimum temp of 145 degrees for safety. For tender ribs, the temp should be between 195 to 205 degrees. The meat should pull back from the ends of the bones and the meat should be tender and juicy.
• Be careful removing the ribs. They will be super tender and fall off the bone.
• For crispy caramelized ribs you can transfer them to a baking sheet or foil and broil them in the oven for a 3-4 minutes to crisp up the skin. You can also crisp them outside on the grill.

Air Fryer Instructions

• Place the seasoned ribs in the air fryer basket. Do not stack, cook in batches if necessary.
• Cook for 20-30 minutes at 380 degrees until the ribs reach a minimum temp of 145 degrees for safety. For tender ribs, the temp should be between 195 to 205 degrees. The meat should pull back from the ends of the bones and the meat should be tender and juicy.
• Cool before serving and drizzle the BBQ sauce over the ribs.

Oven Instructions

• Preheat oven to 325 degrees.
• Place the seasoned ribs in a 9x13 baking dish. Cover the dish with foil.
• Bake for 2 hours or until the ribs are tender and juicy and reach a minimum temp of 145 degrees for safety. For tender ribs, the temp should be between 195 to 205 degrees. The meat should pull back from the ends of the bones and the meat should be tender and juicy.
• Drizzle the ribs in BBQ sauce.
• For crispy ribs, remove the foil and change the temperature on the oven to Broil. Broil for 3-4 minutes to crisp up the skin.