Mixing the Seasoning

• 1). In a cast iron skillet, add 2 tbsp. of whole coriander seeds over high heat. Toast the seeds for two or three minutes, until the smell of the toasted coriander fills the kitchen.
  
  
• 2). Remove and place in a coffee grinder with 2 tbsp. of whole black pepper and coarsely grind it. If you are using a coffee grinder that is used for grinding coffee, place a small amount of fresh bread in the grinder afterward and grind until the moist bread has cleaned out the spices.
  
  
• 3). Add the pepper and coriander mixture to a bowl with 1/2 tbsp. of cayenne pepper, 2 tbsp. of chili powder, 1 1/2 tbsp. of salt and 2 1/2 tbsp. of cumin. Mix with a fork till it is combined.
  
  

Prep the Ribs

• 1). Unwrap the baby back ribs and remove any membrane that remains. The membrane is on the meaty side of the ribs, and is thin and white. Once removed, rinse the racks of ribs in cold water and pat dry with a paper towel.
  
  
• 2). Divide each rack into three equal parts. Each part should have between four to five ribs apiece.
  
  
• 3). Set it aside, covered and refrigerated, until you are ready to cook.
  
  

Making the Cooking Liquid

• 1). In a medium saucepan, add 1 liter of cola, 1/2 cup of ketchup, 1/3 cup of mustard, 1/3 cup of brown sugar, 1 tbsp. of horseradish and 1 1/2 tbsp. of liquid smoke.
  
  
• 2). Put the saucepan over medium heat and stir constantly for five minutes, or until the brown sugar has broken down and begun to dissolve.
  
  
• 3). Add the seasoning mixture and continue to stir. Taste and adjust the seasoning to your liking. Remove it from the heat.
  
  

Cooking and Serving

• 1). Assemble the sauce and ribs. Pour the sauce into the crock-pot and add the ribs.
  
  
• 2). Cover the crock-pot and program it at a low temperature for eight to ten hours.
  
  
• 3). After the proper cooking time, remove the ribs with tongs and serve family style on a large platter. Serve with extra sauce on the side, with baked beans and cole slaw. Serves six.