If your ribs came in a full rack, use a well-sharpened butcher’s knife or chef’s knife to cut them into individual ribs, as shown in the video below.
You can remove the thin membrane from the bone side of the ribs, but this membrane helps prevent the ribs from falling apart and is considerably softened in the slow cooker. I don't remove it.
Season the tops of the ribs with the seasoning mix, pressing to help the spices adhere to the meat.
Layer the ribs in the slow cooker pan. Add ½ cup of water to the bottom of the pan.
Cover and cook on LOW for 6 hours.
Fit an oven rack 6 inches below the broiler element (not directly below) and heat your broiler on high (500 degrees F).
Arrange the ribs on a foil-lined rimmed baking sheet. Baste them with the cooking liquids. Broil the ribs briefly to brown them, about 2 minutes. Serve immediately.
Nutrition info assumes the entire rib is eaten - lean and fat parts. Variation: use BBQ sauceSeason the ribs with just salt and pepper. Then spoon barbecue sauce on top of each rib - use a total of about 1 cup. Add ½ cup water to the bottom of the slow cooker pan, layer the ribs in the pan, and cook them on LOW for 6 hours.Once cooked, transfer the ribs to a rimmed foil-lined baking sheet, spoon some more BBQ sauce on top of each rib (use a total of about ½ cup) and broil them 6 inches below the heating element for 2-4 minutes. Keep a close eye on them so that they don't burn.