Holy Moly these are amazing. There's just no words to how good they are, the barbecue sauce is out of this world, though a little spicy, so if you don't like spice you may want to omit the chipotle peppers. Des suggests using only half of the chipotle and adding more honey if you want it not too spicy.
Thank you to Life's Ambrosia for another winner.
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon cumin
2 tablespoons olive oil
4 pounds baby back pork ribs
1 onion sliced
Honey Chipotle BBQ Sauce
1/2 cup ketchup
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
2 tablespoons honey
1 1/2 teaspoon kosher salt
1 1/2 teaspoon paprika
1 tablespoon Worcestershire sauce
2 tablespoons packed brown sugar
1/2 teaspoon garlic powder
1 (7 ounce) can chipotle peppers in adobo sauce
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
In a bowl combine kosher salt, black pepper, cayenne pepper, garlic powder, paprika, onion powder, cumin and olive oil in a bowl. Stir to make a paste. Rub mixture all over ribs. Transfer to preheated baking sheet.
Place in oven and cook for 15 minutes. Turn and cook for 15 more minutes.
Place the sliced onion on the bottom of the slow cooker.
While the meat is cooking combine all of the ingredients for the BBQ sauce in a food processor and process until smooth.
Transfer ribs to the slow cooker. Pour BBQ sauce over the top.
Cover and cook for 6 hours.