I have been making ribs for years.  Cooking slow has always been the secret but I used to make in a slow oven wrapping each half rack in heavy foil.  They turned out great but what a mess between the foil and all the broth.

The answer?  Use a slow cooker!   My slow cookers can hold 1 rack (cut the whole rack you buy in half).

All you need is Making Magic Chicken (yes it is great on pork), 1/2 cup water and the ribs.  The barbeque sauce comes later.

Take the package of ribs, turn over so the bottom is face up.  You will want to do this next to the sink.  Cut the package open in the middle of the top width-wise with a scissors and two cuts, one on each end.  This allows you to get to the ribs without the liquid running out all over the counter top.

Cut the rack in half.  I always count the bones and cut somewhere in half accounting for the one end being wider than the other.

Once cut in half, remove the white membrane from the back.  I use a strong pairing knife to slice underneath the membrane and pull it off once I have a good section to pull.  This honestly is the hardest step but will make your ribs fall off the bone once cooked.

After this step, place 1/2 cup water in the crock, then 1 half section of ribs.  Sprinkle Making Magic Chicken seasoning generously over the rack, then place the second rack over the first and season.

Place the lid on the crock, make sure it is plugged in and turn to low for 8 hours.  If you do not have 8 hours you can shorten.  2 hours on low = 1 hour on high.

Once the ribs are done, place on a foiled covered rimmed cooking sheet and brush with BBQ sauce.  I love TS Smokey Bacon BBQ Sauce.

Broil, grill of air fry (400 degrees) for 5 min to caramelize.  Serve.

One half rack will serve 2 people.

Hint:  When purchasing, look for the most expensive rack.  They have more meat on the bones.