Susan's Slow-Cookin' Ribs

Shout out really quick for 101 Super-Easy Slow-Cooker Recipes from Gooseberry Patch.  It's the first cook book I've seen that categorizes by length of time slow cooking instead of by recipe type.  This was rad!  It meant that I could go straight to the 6-8 and 8-10 hour meals because I mostly use my crock as an easy bake oven type device I turn on and dump things in before leaving for work.  Gooseberry Patch understands me.

I made ribs this week, because I am trying to question my feelings on dishes and foods that I have not questioned in awhile. Turns out I like ribs better than I thought I did (but also turns out I continue to only want pork every once in awhile).  Makes me feel like I kind of know myself, but that there is little kernals of discovery.  Also also, the leftovers of this on sandwiches was even better than the original!  It was amazing.  On with the recipe!

Serves 6-8
1 T. onion powder
1 t. red pepper flakes
1/2 t. dry mustard
1/2 t. garlic powder
1/2 t. allspice
1/2 t. cinnamon
3 lbs. boneless pork ribs, sliced into serving size pieces
1 onion, sliced and divided
1/2 c. water
2 c. hickory-flavored bbq sauce (we used Sweet Baby Ray's hickory and brown sugar)

Combine seasonings in a cup; mix well and rub over ribs.  Arrange one-third of ribs in a slow cooker.  Place one-third of onion slices over top; repeat layering two more times (or don't, I only stacked twice and didn't really notice a difference), ending with onion.  Pour water over all.  Cover and cook on low for 8-10 hours.  Drain and discard liquid from slow cooker (and maybe separate out the onions?  I wanted a little more barbeque sauce infusion in the ribs so I think I would do this next time).  Pour barbeque sauce over ribs.  Cover and cook on low for additional 1-2 hours.