Adapted from Yankee Lost & Vintage Recipes
Dry Rub for the Ribs:
1 2-pound rack of baby back pork ribs
1 1/2 Tablespoons packed light brown sugar
1 Tablespoon McCormick cajun spice mix
For the glaze:
1/2 cup maple syrup
1/2 cup Dave’s coffee syrup (or concentrated coffee, extract)
1 Tablespoon vegetable oil
2 Tablespoons Tomato paste
1 Tablespoon cider vinegar
1 teaspoon Worcestershire sauce
3 large cloves of garlic, minced
1/4 cup minced sweet onion
1/2 teaspoon coarse salt
1. Turn the crock-pot/slow cooker onto high. Meanwhile, combine all the ingredients for the dry rub and mix well.
2. Rub the dry rub all over the ribs and set aside. Place the first six ingredients for the glaze into the slow cooker and whisk together. Add in the garlic, onion and salt and mix well.
3. Allow to heat in the slow cooker for 5 to 10 minutes and then place the ribs into the slow cooker, spoon/baste the glaze over the ribs and allow to cook for 4 hours on high or 6 hours on low. Baste or flip ribs half-way through if your schedule permits.
4. Remove the ribs, strain the juice/glaze and pour over the ribs. If you want a thicker glaze, pour the glaze into a pot, bring to a boil, add a tablespoon of corn starch and whisk. Lower to a gentle boil and whisk until the desired thickness.