Crockpot Barbecue Ribs: Tender, Fall-Off-The-Bone Perfection

Start by removing the membrane from the back of the ribs (this helps the flavors penetrate the meat). Use a paper towel to grab the edge of the membrane and pull it off.
Pat the ribs dry with paper towels, then rub the olive oil evenly over both sides of the ribs.
Season the Ribs:

In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, cumin, chili powder, and salt.
Rub the seasoning mixture all over the ribs, making sure to cover both sides evenly. Let the ribs sit for about 10 minutes to allow the seasoning to adhere.
Cook the Ribs:

Lay the ribs in the bottom of the crockpot. You may need to cut the racks into halves or thirds to fit them comfortably.
Cover and cook on low for 6-7 hours or until the ribs are tender and the meat pulls away from the bone with ease. If you prefer a more traditional texture, you can cook them on high for 3-4 hours, but low and slow usually yields the best results.
Add the Barbecue Sauce:

About 30 minutes before the ribs are finished, brush a generous layer of barbecue sauce over both sides of the ribs.
Cover and let the sauce set into the ribs as they finish cooking. You can add more sauce to taste before serving.
Serve:

Once the ribs are done, carefully remove them from the crockpot and place them on a cutting board. Let them rest for a few minutes before cutting into individual ribs.
Garnish with fresh parsley, if desired, and serve with extra barbecue sauce on the side.
Serving and Storage Tips: