Prepare the Ribs: Rinse the rack of ribs and pat dry with paper towels. Carefully remove the membrane from the back of the ribs, if not already done. Use a paper towel to help grip it and pull it off. Cut the rack into 2-3 bone sections to fit comfortably into your slow cooker.
Season the Ribs: In a small bowl, combine the brown sugar and garlic powder. Rub this mixture evenly over all sides of the rib sections. This creates a simple dry rub that will add flavor and help with caramelization.
Load the Slow Cooker: Arrange the seasoned rib sections in your 6-quart (or larger) slow cooker. You may need to stand them upright or overlap them slightly to fit. Try to ensure they are snugly packed.
Add Sauce and Liquid: Pour the entire bottle of BBQ sauce over the ribs, ensuring they are well coated. Then, pour the apple cider vinegar around the ribs, allowing it to pool at the bottom. This adds moisture and helps tenderize the meat.
Cook: Cover the slow cooker with its lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the ribs are incredibly tender and practically falling off the bone.
Serve (Optional Broil): Carefully remove the tender ribs from the slow cooker using tongs. If desired, place the ribs on a baking sheet and brush with extra BBQ sauce. Broil for 3-5 minutes, watching closely, until the sauce is bubbly and slightly caramelized. Serve immediately and enjoy!
Notes
For an extra kick, add a pinch of cayenne pepper to the brown sugar and garlic powder rub. These ribs pair wonderfully with coleslaw, cornbread, or a simple side salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.