Ingredients

• 4 pound pork spare ribs, trimmed, membrane removed from back
• 1 cup ketchup
• 0.5 cup apple cider vinegar
• 0.33 cup brown sugar, packed
• 2 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon smoked paprika
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 0.5 teaspoon cayenne pepper
• 0.5 cup beef broth
• 2 tablespoon honey
• 2 clove garlic, minced

Steps

1. Pat the pork ribs dry with paper towels to remove excess moisture.
2. Using a sharp knife, carefully remove the thin membrane on the back of the rib racks by sliding the knife under it and peeling it away—this helps the seasoning penetrate and ribs cook evenly.
3. In a small bowl, whisk together smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create the dry rub.
4. Rub the spice mixture all over both sides of the rib racks, pressing gently so it adheres.
5. In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, honey, and minced garlic until well combined.
6. Pour beef broth into the bottom of a 6-quart slow cooker.
7. Arrange the seasoned rib racks in the slow cooker, curling them up to fit if necessary so they stack compactly.
8. Pour the barbecue sauce mixture over the ribs, using a spoon to coat them evenly.
9. Cover the slow cooker and cook on LOW for 8 hours, or until the meat is very tender and pulling away from the bones easily.
10. Carefully remove the ribs from the slow cooker and place them on a large cutting board or rimmed baking sheet.
11. Skim any excess fat from the top of the cooking liquid in the slow cooker using a spoon or fat separator if available.
12. Pour the remaining sauce into a saucepan and bring to a simmer over medium heat on the stovetop for 5 minutes to thicken slightly, stirring occasionally.
13. Cut the rib racks into individual ribs or smaller sections as desired.
14. Arrange the ribs on a serving platter and drizzle the thickened barbecue sauce over them, or serve the sauce on the side for dipping.