Make the Ribs: To better penetrate seasonings, remove membranes from the back side of ribs. Dry them using paper towels.
Sauce Blend: In a bowl combine barbecue sauce, beef broth, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper and salt. Mix well.
Rib Cooking: Put the ribs in the slow cooker. Pour over them as much of the sauce mixture as possible so that they are covered adequately.
Slow Cook: Cover and cook on low for 6-8 hours or until the ribs are tender and pull easily away from bone.
Finish (Optional): For a caramelized touch remove ribs from slow cooker and place on baking sheet. Brush with extra barbeque sauce then broil until bubbly and just starting to char about 3-5 minutes.
Serve: Let rest for a few minutes before serving up some delicious sides! Enjoy!
Tips on Serving and Storage
Serving: Serve hot garnished with fresh parsley or chives for pop of color. Coleslaw goes well with this meal as do baked beans or corn on the cob.
Storage: Store any leftovers in an air-tight container in refrigerator for up to 3 days.
Reheating; Reheat by warming through in a moderate oven at 300°F or in microwave for about 2-3 minutes.
Tips for Success:
Select High Standard Ribs: Select ribs that are well endowed with meat and have fat interspersed between the muscles.
Eliminate Membrane: Stripping off the membrane tenderizes the ribs and allows flavors to permeate easily.
Never Omit Broil: The broiling of these ribs creates a caramelized crust on them, which improves their taste at large.
