Place the country ribs in a large bowl. In a small bowl, stir together the garlic powder, red pepper flakes, paprika, pepper, mustard powder, salt, and brown sugar until well combined.
Pour the rub over the ribs and toss so the ribs are coated in the spices.
In a small bowl, whisk together the bbq sauce and water. (Note: this part is optional I think it helps to thin out the thicker BBQ sauces to make it easier to pour and coat the ribs.)
Place the ribs into an 8-quart slow cooker, and pour about ¾ of the bbq sauce mixture over the ribs (put the rest aside.)
Pour in the liquid smoke (I usually do this around the edges of the ribs and not right on top of them).
Cover and cook for 6-8 hours on low or 4-6 hours on high until tender. Note: I do not recommend cooking on high. They don't come out quite as tender when they've been cooked faster.
Optional step: preheat the broiler. Place the ribs onto a foil-lined sheet tray that has been sprayed with cooking spray. Brush the remaining sauce over the ribs.
Place under the broiler until lightly browned and caramelized. Serve immediately.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
You can use boneless country ribs if desired.
The caramelizing step is optional but gives that sticky bbq glaze everyone loves.
Keep in the fridge for up to 3 days, freeze for up to 3 months. To reheat, I suggest doing so in the oven.
Place the leftovers into a foil packet with a splash of water or stock and seal the packet. Bake until warmed through. This will help the ribs stay juicy and not dry out.
These are best made in an 8-qt Slow Cooker, but you can use an oval 6-qt if needed. Just reduce it the 3 pounds of ribs, instead of 4 pounds.