Even though I went a different route as far as ingredients, I have to rate this a 5 for the technique. I have made ribs in the slow cooker before, but the meat just didn't have the right consistency. That first step is the key. Also, not mentioned but equally important, be sure to remove the skin from the backside of the ribs. It's tough and won't break down, even when cooked low and slow. These ribs were fall-off-the-bone tender but still had a little bite to them. They were some of the very best ribs my wife and I have ever eaten.
As for the ingredients, I used a pork rub on the ribs before I put them in the oven. A bottle of mustard-based BBQ sauce with one cup of ketchup were mixed with the remaining ingredients as listed. I also added some dried minced onion to the sauce. I think I'm going to add a little liquid smoke to them, next time, to make them taste a little more "authentic".
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Even though I went a different route as far as ingredients, I have to rate this a 5 for the...