In this tasty rib recipe, you can substitute yellow prepared mustard with hot mustard for added heat.
In small bowl, combine paprika, chili powder, dry mustard, thyme, garlic, onion powder and pepper.Mix well.
Remove and reserve 2 tsp seasoning. Sprinkle remainder over both sides of ribs.
Pour water and rum into slow cooker. Lay or stand ribs on their side in slow cooker. Cook on high for 3 1/2 hours or on low for 7 hours.
While ribs are cooking, prepare sauce by combining ketchup, mustard, brown sugar and reserved seasoning in saucepan. Bring to a simmer over low to medium-low heat. Cook 5 minutes stirring occasionally.
Preheat oven to 375°F.
Line baking sheet with foil wrap. Transfer cooked ribs to baking sheet. Brush bottoms of ribs with sauce, flip over and coat tops well with sauce.
Bake 15 minutes until sauce caramelizes on ribs. Cut between each rib and stack on plate to serve.
Ribs can also be finished on barbecue. Place ribs on oiled barbecue grate over medium-low to low heat. Brush tops with sauce. Close grill for 5 minutes. Brush with sauce again and cook for another 5 minutes.
Sauce can be stored in the refrigerator for 3 days.
Serving Size 437 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.