Apply your dry rub to your ribs and place in slow cooker. And that is it! You may ask if I add any liquid to the slow cooker? The answer is a strong NO! I am trying to replicate a smoked Texas style rib which is dry, so I do not want to braise them in a liquid. After that I set the slow cooker on low for the desired period:

At around 3 hours the ribs are fully cooked

At 5 hours the ribs start to fall off the bone, like a pulled pork

I like four hours so the ribs are soft and tender and moist but still have some toothy texture.

BBQ SAUCE: I am usually generous with the vinegar. And I prefer the acidity of cheap white vinegar to more expensive white wine or apple cider vinegar, because I find them too sweet. Combine all ingredients in a large pot. Simmer until slightly reduced.

In the meantime, about 10 minutes before the ribs are ready, preheat your broiler to high.