Remove the membrane from the back of the ribs. Use a butter knife to lift the membrane and then pull the entire membrane off the back of the ribs. Pat the ribs dry with a paper towel.
Mix together the seasonings in a small bowl. Evenly rub the seasonings on both sides of the ribs.
Place the ribs in a slow cooker. Pour the water into the slow cooker around the ribs. Then pour the barbecue sauce on top of the ribs.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the ribs are tender.
After the cook time, place the ribs on a baking sheet lined with foil and brush the ribs with the remaining barbecue sauce. Broil for 3-4 minutes until caramelized.
Serve warm and enjoy!
Notes
Refrigerate the leftover ribs in an airtight container for up to 5 days. You can easily use your favorite type of BBQ sauce to make this recipe. I love using baby back ribs for this recipe but spare ribs, country style pork ribs and beef short ribs will work in this recipe as well. Be careful when moving the ribs from the crock pot to the sheet pan as they may fall apart. I use 2 sets of tongs to carefully remove them from the crock pot after the cooking time.