Ingredients

• 3 pound pork baby back ribs, trimmed
• 2 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 0.5 teaspoon cayenne pepper
• 1 cup beef broth
• 0.5 cup brown sugar
• 0.25 cup bourbon whiskey
• 3 tablespoon yellow mustard
• 2 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 2 ounce green onions, chopped
• 1 tablespoon sesame seeds

Steps

1. Remove the thin membrane from the back of the pork ribs by sliding a knife under it and peeling it away with your fingers; discard the membrane.
2. In a small bowl, combine 2 tablespoons brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to make a dry rub.
3. Rub the spice mixture evenly over all sides of the pork ribs, pressing gently so it adheres.
4. Pour the beef broth into the bottom of the slow cooker.
5. Place the seasoned ribs into the slow cooker, standing them upright or coiling them to fit, meat-side facing outward if possible.
6. Cover the slow cooker and cook on low heat for 8 hours, until the pork is very tender and pulls easily from the bones; the meat should reach an internal temperature of 190°F at the thickest part.
7. While the ribs cook, prepare the glaze: in a small saucepan, combine 1/2 cup brown sugar, bourbon whiskey, yellow mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, and garlic powder.
8. Bring the glaze to a simmer over medium heat, stirring frequently, and cook for 3 minutes until the sugar dissolves and the flavors meld; remove from heat and set aside.
9. Once the ribs are tender, carefully remove them from the slow cooker using tongs and place them on a large serving platter.
10. Brush the bourbon-brown sugar glaze generously over the cooked ribs, coating both sides and allowing some to pool on the platter.
11. Garnish the ribs with fresh chopped green onions and a light sprinkle of sesame seeds.
12. Let the ribs rest for 5 minutes before serving to allow the glaze to set slightly.