Cut the baby back ribs into three sections. Place ribs on a rimmed cookie sheet. In a small dish, combine the seasoning rub: brown sugar, 1 tsp salt, garlic salt, onion powder and smoked paprika. Pat the ribs dry with a paper towel and rub with seasoning.
Heat a cast iron skillet with the olive oil over medium-high heat and in batches, brown the ribs by cooking a few minutes on each side. Do not crowd your pan.
Cut three squares of tin foil at least 12 inches long. Make each sheet into a ball and place the tin foil in the bottom of your crock-pot slow cooker.
Place ribs on top of the tin foil. Pour the butter over the ribs and brush the ribs with ½ cup of BBQ sauce. Pour the water in the bottom of the crock pot (not over the ribs).
Cook in your crock-pot slow cooker on low for 8 hours.
Once cooked, brush on remaining BBQ sauce and season with remaining 1 tsp of salt or to taste.
Recipe by Dining with Alice at https://diningwithalice.com/crockpot/crock-pot-ribs/