These ribs are so tasty and fall off the bone, I always get lots of compliments when I make them for guests. The trick is cooking them in a slow cooker or instant pot as opposed to the oven.
1 rack of organic pork back ribs
1/4 cup coconut sugar
2 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt
1/2 tsp ground cayenne pepper
BBQ sauce of choice (if you are gluten-free make sure your sauce is gluten-free)
In a bowl combine the sugar and spices.
Add a cup of water to your instant pot or slow cooker.
Peel the membrane from the underside of your ribs.
Massage the spice mix into the top of your ribs so that it is evenly coated. Store any extra spice in an air tight container for your next batch of ribs.
Cut your ribs in half (or as needed to fit into your pot) and place in your pot with the seasoned top up. Cover and pressure cook for 25 minutes, natural release for 10 minutes, or slow cook 4 hours on high or 8 hours on low.
Remove from pot and brush with your favourite BBQ sauce. Heat a grill to 450 degrees and place on grill for a few minutes to brown. Alternatively you can place in the oven on broil for a couple minutes.