Cut baby back rack of ribs into smaller chunks of 3 to 4 ribs per
serving. Night before, rub ribs with regular yellow mustard (you can
season them as you like before rubbing on mustard). Place in Ziploc
bag overnight and refrigerate.
Next morning, place ribs in crock-pot with a little apple juice
(about 1/4 cup per rack). Cook 6 to 8 hours (we cooked ours 8
hours). Take the ribs out of crock-pot and put in baking pan. Baste
with your choice of BBQ sauce (we used honey BBQ sauce). Put in 350 degrees
oven for about 15 minutes. They are tender and fall of the bone.
One last comment on the ribs. Even though the ribs cook a long time
in the crock-pot, they do not come out "greasy." We stacked ours
with just the tips of the bones touching the bottom, instead of
laying them flat on top of each other in the oval pot. There is some
grease/apple juice in the bottom of the pot, but that's why you take
them out and put them in the oven to "dry" for about 15 minutes.
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