Baby-back Ribs

 

Cooking spray

1 tablespoon garlic powder

1 teaspoon paprika

3 packets Splenda

1 tablespoon chili powder

1 tablespoon black pepper

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

½ teaspoon cumin

2 tablespoon low carb beer

2 tablespoons brown mustard

2 tablespoons Worcestershire Sauce

3 tablespoons dried onions

6 pounds Baby-back ribs

 

Coat the slow cooker crock with cooking spray, set aside.

 

In a small mixing bowl, combine all remaining ingredients except onions and ribs; blend well to make a paste. Using clean hands, rub spice mixture all over ribs, one at a time, then place into slow cooker. Continue with all the ribs and remaining spice mixture. Sprinkle onions on top of the ribs in slow cooker.

 

Cover and cook on low heat for 8 hours. To serve, remove ribs to platter (they are super-tender, the meat will fall off the bone), skim the fat from the drippings, and pass the drippings separately as an extra BBQ sauce.

 

Makes 4 servings at only 5.5 carbs each.