Blot the baby back ribs dry and check to see if you need to remove the tough outer membrane (or silver skin) from the bone side of the ribs. Oftentimes it has already been removed. If it hasn't, place the ribs bone-side up, then place the tip of a knife under the membrane on one side. Using the knife, lift the membrane up and away from the bone. Use a paper towel to help you grip it, then slowly pull off the membrane in one piece. Ask a butcher to do this for you to save a little time!

Season the ribs with salt and pepper to taste (if using store bought rub, make sure to check the sodium content and don't add more if it's high in sodium). Rub evenly with the bbq rub on both sides, then brush the ribs with 1 cup of the barbecue sauce (reserving the other 3/4 cup for later).

Place the water in the bottom of the slow cooker, then place the ribs in the slow cooker. Cover and cook on high for 6-8 hours or until tender. You want the ribs to be tender, but not so tender that they completely fall apart when you attempt to remove them from the slow cooker.

Preheat the broiler. Place the ribs meat side up on a foil lined rimmed baking sheet and brush the top generously with the remaining barbecue sauce. If you don't use it all, warm it and save it for serving as desired. Broil the ribs on the middle rack until the sauce has caramelized, about 3-6 minutes. Keep a close eye on them so the sauce doesn't burn.

Remove from heat, cut the ribs when cool enough to handle and serve. Enjoy!