Slow Cooker Ribs with Maple Chipotle BBQ Sauce

Ingredients

Ribs

• 2 (3 lb) racks baby back ribs
• BBQ rub seasoning (your favorite)
• 1/2 cup low-sodium chicken stock
• 3/4 tsp hickory liquid smoke

Sauce

• 1 (18 oz) bottle Laura Lynn honey barbecue sauce
• 1/4 cup maple syrup
• 1/8 cup apple cider vinegar
• 1 tbsp yellow mustard
• 1/2 tsp coarse ground black pepper
• 1/4 tsp chipotle powder

Directions

1. Remove the membrane from the ribs with a paper towel; pat dry. Cut the rack into 3 portions between the bones and coat generously with BBQ rub.
2. Stack the ribs in a slow cooker.
3. Stir together the chicken stock and liquid smoke; pour over the ribs.
4. Cover and cook on LOW for 5–6 hours, or until tender.
5. Meanwhile, make the sauce: combine all sauce ingredients in a saucepan and simmer 10 minutes, stirring occasionally. Cool and refrigerate until needed.
6. When ribs are tender, line a sheet pan with foil and transfer ribs to the pan. Brush one side with the BBQ sauce.
7. Adjust the oven’s broiler rack to 5–6 inches from the element; preheat on HIGH. Broil ribs ~5 minutes per side, until bubbly and the glaze is set.
8. Serve immediately with coleslaw, mac and cheese, and Texas toast.