In a small bowl, stir together the ingredients for the dry rub (paprika, garlic powder, onion powder, sea salt, and black pepper) until well-combined.

Remove the rack of ribs from its packaging. If there is silverskin on the back of the ribs, cut it off and discard. Note: some racks of ribs come with the silver membrane already removed.

Place the rack of ribs on a large cutting board and sprinkle both sides very liberally with the dry rub - you want those ribs to be well-seasoned! Gently press the rub into the meat with your hands so that it sticks to the ribs.

Brush a light layer of Barbecue sauce over both sides of the ribs.

Plug in your crock pot and spray the sides with cooking spray. This will make the crock pot easier to clean once the ribs have finished cooking.

Transfer the rack of ribs to the crock pot, placing it upright with the meat side against the walls of the crock pot.

Pour the remaining sauce over the ribs, ensuring the rack is well saturated in sauce.

Secure the lid on the crock pot and cook on low heat for 5 to 6 hours, or until the ribs are very tender. Mine are fall-off-the-bone tender after 5 hours.

Carefully remove the ribs from the slow cooker and place them on a large cutting board or baking sheet. Slice the ribs between the bones and serve with more barbecue sauce or collect the juices from the crock pot to use as a dipping sauce.

Enjoy with your choice of side dishes and enjoy!