Cook's Country, as I recall. Whatever the case, I did 10+ pounds the first time I tried it, it worked out well.
| 5-6 lbs | Saint Louis cut ribs, each rack cut in half* |
| 2 tbsp | paprika |
| 1 tbsp | brown sugar |
| 1 tbsp | Kosher salt |
| 2 tsp | granulated garlic |
| 2 tsp | onion powder |
| 2 tsp | ground black pepper |
| ¾ cup | ketchup |
| 6 tbsp | apple juice |
| 2 tbsp | molasses |
| 2 tbsp | apple-cider vinegar |
| 2 tbsp | Worchestershire sauce |
| 1 tbsp | yellow mustard |
| 1 tsp | ground black pepper |
| ¼ tsp | liquid smoke |
| 1 tbsp | secret spice** |
* If using spare ribs, adjust (because they're wider, take longer to cook and they're harder to stack according to the recipe). However, they turn out well for me.
** One of those bottles you buy at the store containing "someone's" secret ingredients.
1. Mix dry ingredients together and reserve one tablespoon of this rub to add to the sauce.
2. Blot meat dry with paper towels before rubbing. Use a half baking sheet to do the rubbing, both sides of the meat, pressing hard. Set aside or refrigerate until ready to cook.
3. Dispose the racks, wider end down, meaty side facing out, around to line the slow cooker. (An oval slow cooker is especially good for this.) Overlap is tolerable.
4. Put no liquid into cooker. Cover and turn on the cooker on high for 5-6 hours or low for 6-7 hours (estimated).
5. When cooked tender, remove to a wire rack over a half baking sheet, cooling for 10 minutes while you make the sauce.
6. Simmer for 10 minutes. Paint ribs with sauce, both sides. Save sauce for later.
7. Finish ribs, meat-side up on top shelf of oven, under broiler (ribs as close as 1" away from element) for about 4 minutes; do not burn. Paint on rest of sauce. Rest for 20 minutes, tented.