Make the dry rub. Whisk together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne.

Dry rub the ribs. Pat the ribs dry and rub the dry rub all over them (both sides). Let the ribs sit for at least 30 minutes, preferably longer. I like covering mine with plastic wrap and keeping them in the fridge overnight so that the flavors really sink in.

Load the crockpot. Transfer the ribs to the crockpot. You’ll want to prop them upright so that they form a circle around the edge of the basin of the crockpot with their meatiest side facing out. Whisk together ½ cup water and ½ cup BBQ sauce and pour it into the center of the crockpot.

Cook. Close the crockpot and cook on low for 8 hours.

Prepare to broil. Line a rimmed baking sheet or roasting pan with aluminum foil and set a wire rack on top. Set an oven rack about 6 inches below your oven’s broiler. Preheat the broiler on high.

Broil the ribs. Transfer the ribs to the wire rack set over the baking sheet and brush with ½ cup of BBQ sauce. Broil for 2-3 minutes. Remove the baking pan from the oven, flip the ribs, and brush with the remaining BBQ sauce. Broil for an additional 2-3 minutes.