4-1/2 pounds pork loin ribs Beth used boneless
1 1/2 teaspoons salt
1 teaspoon smoked paprika** Beth used regular paprika and 1 t liquid smoke(add this with sweetener)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon pepper
1/2 cup water
1/4 cup balsamic vinegar
1 cup no sugar added ketchup Beth used this low carb Ketchup
1 tablespoon organic Worcestershire sauce
1 teaspoon maple extract
1/4 teaspoon cumin
1/4 teaspoon salt
1 tablespoon unsweetened cocoa powder
2 T teaspoon sweetener Beth used Splenda
Lay the baby back ribs on baking sheets. Set aside.
Stir together the salt, paprika, onion powder, garlic powder, cumin and pepper in a small bowl.
Spread this dry rub onto both sides of the ribs. Set aside.
Add the water, vinegar, ketchup, Worcestershire sauce, and maple extract into the crock pot and stir until combined.
In a small bowl stir together the salt, cumin, cocoa powder, liquid smoke and sweetener.
Whisk this into the crock pot then add the ribs on top of the sauce.
Cover and cook on low 10-12 hours or until meat is falling off the bones. During the last 2 hours of cooking coat the ribs with some of the sauce from bottom of the crockpot
Coat the ribs with the rest of the barbecue sauce before serving.