Preheat oven to 275°F

Trim ribs if needed and remove membrane (or leave one side on for comparison)

Lightly score the back of the ribs to help seasoning penetrate

Coat ribs in binder (yellow mustard, W-sauce, or liquid smoke)

Season generously with BBQ rub

Add Sweet Heat Creole for an extra kick (optional)

Let ribs rest 15–20 minutes to absorb seasoning

Crockpot Method

Preheat crockpot on High

Place ribs meat-side against the ceramic wall

Cover and cook for 2 hours on High

If the lid is opened during cooking, add 30 more minutes

Remove ribs and discard rendered liquid/fat

Transfer ribs meat-side up onto a tray

Brush with BBQ sauce

Broil at 500°F for 2–5 minutes until caramelized

Oven Method

Place ribs on a rack or foil-lined baking tray

Bake at 275°F for 2 hours

Remove ribs and wrap tightly in foil with:

Brown sugar (optional)

4–5 pats of butter

Spritz of apple juice + water (or soda)

Increase oven temp to 350°F

Return foil-wrapped ribs to bake for 1 hour 25 minutes

Unwrap ribs carefully

Brush with BBQ sauce

Broil at 500°F for 2–5 minutes to caramelize

Finishing & Serving

Let ribs rest for a few minutes before slicing

Bones should pull away cleanly when done right

Serve side-by-side for a taste test of Crockpot vs. Oven

Great presentation: slice and lay out on a large cutting board