Prepare the Ribs: Remove the thin silver skin (membrane) from the back of the ribs. Cut the rack into smaller sections (about 3-4 ribs per piece) so they fit comfortably inside your slow cooker. Season all sides generously with salt.

Make the Sauce: In a medium-sized mixing bowl, whisk together the ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, black pepper, and olive oil until smooth and fully combined.

Slow Cook: Place the seasoned ribs into the slow cooker. Pour the homemade barbecue sauce evenly over the top, using a brush or spoon to ensure the ribs are well coated.

Set the Timer: Cover with the lid and cook on LOW for 8 hours, or until the meat is incredibly tender and easily pulls away from the bone.

Caramelize (Optional but Recommended): Carefully transfer the tender ribs to a foil-lined baking sheet. Brush generously with the thickened sauce remaining in the slow cooker. Broil in the oven on high for 3-5 minutes until the sauce is bubbly, sticky, and caramelized.

Serve: Serve immediately with any remaining warm barbecue sauce on the side. Enjoy!