Memphis-Style Slow Cooker Ribs

Steps

1. Cut the St. Louis spare ribs in half.
2. In a bowl, combine 2 tablespoons of paprika, 1 tablespoon of packed brown sugar, 1 tablespoon of kosher salt, 2 teaspoons of granulated garlic, 2 teaspoons of onion powder, and 2 teaspoons of ground black pepper to create the spice rub.
3. Blot dry paper towels and apply the spice rub generously to all sides of the ribs, ensuring plenty is on each rib.
4. Place the seasoned ribs in a slow cooker. Arrange them so that the wider end goes down and the meatier side faces around the edges for even cooking; allow them to overlap if necessary.
5. Cover the slow cooker with the lid (do not add any liquid).
6. Cook on low for 6 to 7 hours until tender.
7. Remove the ribs from the slow cooker and place them on a wire rack set over a rimmed baking sheet lined with aluminum foil.
8. Prepare the barbecue sauce by whisking together 3/4 cup of ketchup, 6 tablespoons of apple juice, 2 tablespoons of molasses, 2 tablespoons of apple cider vinegar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of yellow mustard, 1 teaspoon of ground black pepper, 1/4 teaspoon of liquid smoke, and 1 tablespoon of secret spice blend.
9. Bring the barbecue sauce to a boil, then reduce heat and simmer for about 10 minutes until reduced to one cup and nice and thick.
10. Once the ribs have cooled slightly (about 10 minutes), brush them with half of the prepared barbecue sauce.
11. Place the sauced ribs under the broiler on a rack positioned approximately three inches from the element, allowing for about an inch of space between the meat and the heat source.
12. Broil for about four minutes to achieve a glazing effect and char.
13. Remove the ribs from the broiler. Brush them with the remaining barbecue sauce (the 'shellac' step).
14. Tent the finished ribs with foil and let them rest for 20 minutes before serving.