Slow Cooker Caribbean Spiced Ribs

Makes 6-7 servings
If you're going to cut this recipe in half (I do a lot of cooking for two) use a 3 qt slow cooker. I learned the hard way with my 6 qt and this turned out dry dry dry. The flavor was incredible though even with it being dry so I now own a 3 qt cooker and will try this again!

3 lbs pork loin back ribs (if you use boneless your cooking time will be decreased by at least one hour)
2 Tablespoons dried minced onion
1 teaspoon ground mustard
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 medium onion, sliced
1/2 cup water
1 1/2 cups BBQ sauce (a bottle)


Spray the inside of your crock with cooking spray (or use a handy liner)

Remove inner skin from ribs if desired. (I didn't, too much trouble)In small bowl, mix dried minced onion, mustard, red pepper, allspice, cinnamon and garlic powder. Rub mixture into ribs. After rubbing, if the ribs are bone-in then cut them apart. Layer ribs and sliced onion in slow cooker. (I put the onions in first, then the meat and layered them in that order) Pour water over ribs.

Cover; cook on Low heat setting for 8-9 hours (If boneless, 7-8 hours)

Remove ribs from cooker; drain and discard liquid and onions from cooker. Pour BBQ sauce into shallow bowl; dip ribs into sauce. Return ribs to cooker. Pour any remaining sauce over ribs. (As Rachel Ray would say, "eyeball it". Whatever you deem an appropriate amount of sauce)

Cover; cook on Low heat setting 1 hour longer.