BBQ Pork Ribs

Prep:     15 mins
Cook:    7-9 hrs
Serves: 6


¾ cup yellow mustard
½ cup apple cider vinegar
⅛ t monk fruit powder
2 T coconut aminos
½ t onion powder
3 cloves garlic, minced
1 t paprika
¾ t salt
½ t black pepper
1 large onion, halved, thinly sliced
3 lbs bone-in baby back pork ribs

In a small bowl, combine the mustard, vinegar, monk fruit powder, coconut aminos, onion powder, garlic, paprika, salt, and pepper, and mix well to combine. Set the sauce aside.

Spread the sliced onion in a layer on the bottom of a 6-quart slow cooker.

Place the ribs on top, meat side up.

Pour most of the sauce over the ribs, then flip the ribs so they’re meat side down, and brush the remainder of the sauce over the bottom of the ribs.

Cover, and cook the ribs (meat side down) on LOW for 7–9 hours.

Remove the ribs from the pot, and broil for 3–5 minutes if desired.

Serve with mashed cauliflower, and enjoy!