Step 1: Prep Your Ingredients

• Measure 1/2 cup white vinegar, 1/2 cup water.
• For the spice rub, measure 3 tablespoons smoked paprika, 2 tablespoons brown sugar, 2 teaspoons salt, 2 teaspoons coarsely ground pepper, 1 teaspoon each garlic powder, onion powder, ground cumin, ground mustard, dried thyme, dried oregano, celery salt, and 3/4 teaspoon cayenne pepper.
• Prep 2 racks pork baby back ribs (about 5 pounds).

Tip: Mix spices in a small bowl for even distribution; pat ribs dry with paper towels for better seasoning adhesion.

Step 2: Make the Vinegar Mixture and Spice Rub

1. Mix Vinegar Solution: In a small bowl, combine 1/2 cup white vinegar and 1/2 cup water.
2. Mix Spice Rub: In another bowl, combine smoked paprika, brown sugar, salt, pepper, garlic powder, onion powder, cumin, mustard, thyme, oregano, celery salt, and cayenne pepper. Stir well.

Tip: Store extra spice rub in an airtight container for future use; the vinegar mix adds moisture, so no need to dilute further.

Step 3: Prep the Ribs

1. Brush Ribs: Brush both sides of the ribs with about half of the vinegar-water mixture (reserve the rest for the slow cooker).
2. Season Ribs: Sprinkle half of the spice rub evenly over both sides of the ribs, patting gently to adhere. Reserve the other half of the spice rub for serving.
3. Cut Ribs: Cut the ribs into serving-sized pieces (3-4 ribs per section) to fit the slow cooker.

Tip: Remove the membrane from the back of the ribs for tenderness (use a knife to lift and pull it off); cut ribs to fit your slow cooker’s size.

Step 4: Slow Cook

1. Add Liquid: Pour the remaining vinegar-water mixture into a 6-quart slow cooker.
2. Place Ribs: Arrange the seasoned rib pieces in the slow cooker, stacking if necessary.
3. Cook on Low: Cover and cook on Low for 5-6 hours, until ribs are tender and meat pulls away from the bone easily (internal temperature of 190-200°F/88-93°C).

Tip: Check at 5 hours; rearrange ribs halfway through if stacked to ensure even cooking.

Step 5: Finish and Serve

1. Remove Ribs: Carefully transfer ribs to a large platter or baking sheet.
2. Skim Fat: Skim excess fat from the cooking juices in the slow cooker using a spoon or fat separator.
3. Brush Ribs: Using a clean brush, generously brush the ribs with the skimmed cooking juices for extra flavor.
4. Season Ribs: Sprinkle the reserved spice rub over the ribs.
5. Serve: Serve ribs hot with remaining cooking juices on the side for dipping or drizzling.

Tip: For a caramelized finish, broil ribs on a foil-lined baking sheet for 2-3 minutes per side after brushing with juices (optional).