Directions

1. Brush ribs on both sides with olive oil. Generously season each side with rib rub. Cover the ribs with foil and refrigerate overnight. In a medium saucepan, combine the bbq sauce (reserve two cups for brushing the ribs later), dr. pepper, chipotle sauce, garlic, brown sugar, and worcheshire sauce. Bring to a boil and then reduce to a simmer for about 15 minutes. Brush the ribs with the reduced sauce and place in the slow cooker, alternating sliced onions in between each layer. Cook on low for 6-8 hours, until the ribs are very tender but not completely falling apart. With a pair of tongs remove the ribs and place on a foil lined baking sheet sprayed with cooking spray. Slather the tops of the ribs with the remaining 2 cups of bbq sauce and broil in the oven on high for 3 -5 minutes or until the sauce has browned.