Remove the membrane from the back of the ribs
Pat the ribs dry
Season both sides with salt, pepper, and your preferred dry rub
Optional: brush with a thin layer of mustard or oil to help the seasoning stick
Place the ribs in the slow cooker, curling them around the inside if needed
Add a small amount of liquid to the bottom, such as water, broth, apple juice, or barbecue sauce
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours
Check for tenderness; the meat should pull back from the bone and be easy to pierce
Carefully remove the ribs from the slow cooker
Optional: brush with barbecue sauce
Place the ribs on a baking sheet
Broil or grill for 3 to 5 minutes to caramelize the sauce
Let the ribs rest for a few minutes before serving