A recipe by Julie Van Rosendaal
Scrub the potatoes, poke them with a fork and wrap in foil.
Place in the bottom of a 4-6 qt slow cooker. Cut the ribs crosswise into four pieces and sprinkle with spice rub and/or salt.
Place them on top of the potatoes, cover and cook on low for 6 hours.
Toward the end of the cooking time, when there’s half an hour to an hour left, open the lid, brush the ribs with sauce, cover and finish cooking.
Serve the ribs with the soft baked potatoes, topped with some green onion if you like.