Slow Cooker Barbequed Beef Ribs

If you don’t like the idea of adding sugar to meat, don’t put it on.
The brown sugar is used to caramelize the meat when it is marked on the grill, but it is not essential in the recipe.
Use the barbecue sauce that you like the most, but keep in mind that it is worth looking for a quality one, since it will completely mark the character of the dish.
When I first posted this recipe, I was cooking the ribs with all the barbecue sauce in the slow cooker, but I recently updated it by reserving a portion of the sauce for serving.
The reason is that the ribs do not need to swim in sauce to be done well and the sauce can be very watery.
You can use either of two ways to make them: limiting the sauce to what is left by smearing the ribs or adding all the sauce so that they are almost covered in sauce.