kosher salt, pepper and garlic powder(equal amounts of each)
Season both sides of ribs with salt, pepper and garlic powder. Rub it in well.
Place ribs in your slow cooker with the meat side facing the wall of the slow cooker.
Pour barbecue sauce all over the ribs, making sure that it coats the ribs as much as possible.
Cover and cook on low for about 4-6 hours (until the thickest part of the ribs reaches an internal temperature of 145f degrees.)
Take the ribs out carefully and place them on a foil-lined baking sheet.
Baste the ribs with some of the BBQ sauce that is hanging out in the bottom of your slow cooker.
Turn the oven broiler on to high and place ribs under broiler (while watching carefully!)
Let the ribs caramelize under the broiler for just a few minutes. Take them out, then chop them up into 2-rib sections for easy serving.
*On the back of the ribs, you may see something called a membrane (it will look smooth and shiny). This membrane can be removed. I find cooking ribs in the slow cooker tenderizes the ribs to the point that you can easily eat this bit of the rib with no problem. You can take a small knife and make a small incision underneath it. Then get your fingers underneath it and pull it off.