Slow Cooker Baby Back Ribs

INGREDIENTS:
2 lbs baby back ribs
1/8 cup black pepper
1/8 cup paprika
1/8 cup turbinado sugar
1 Tablespoon salt
1 teaspoon dry mustard
1 cup ketchup
1 cup brown sugar
1/2 cup bourbon
1/4 cup horseradish
1/2 teaspoon liquid smoke (or hot sauce, if you are into that)

DIRECTIONS:
1 - The night before cooking the ribs, mix together the black pepper, paprika, turbinado sugar, salt, and dry mustard and rub the ribs.  If appropriate, cut the ribs so that they will fit in your slow cooker.  Put the rubs into an airtight container or plastic bag and refrigerate overnight.
2 - The next day, remove the ribs from the fridge and pre-heat the oven to 475 degrees. Place the ribs in a large roasting pan and bake for 30 minutes.
3 - Meanwhile, mix together the ketchup, brown sugar, bourbon, horseradish, and liquid smoke in a bowl.
4 - Place the ribs in a 6 quart slow cooker and add sauce so that it touches all ribs. Place the lid on the slow cooker and cook on low for 9 hours.
5 - Remove the ribs from the slow cooker and keep warm by covering with aluminum foil. Move the sauce & drippings to a saute pan and simmer over medium heat for about 20 minutes to thicken into barbecue sauce.  Serve the ribs with the barbecue sauce!