Tender, fall‑off‑the‑bone pork spare ribs slow‑cooked in a flavorful blend of spices and barbecue sauce.

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Remove membrane from back of ribs and cut ribs into 3‑4 rib sections.
In a bowl, whisk together paprika, garlic powder, onion powder, black pepper, salt, and cayenne.
Rub spice mix evenly over ribs on both sides.
Place ribs in slow cooker, standing upright or lying flat.
In a separate bowl, mix barbecue sauce, apple cider vinegar, brown sugar, soy sauce, and Worcestershire sauce.
Pour sauce mixture over ribs, ensuring they’re well coated.
Cover slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until meat is tender and pulls away from the bone.
Optional: Preheat broiler while ribs finish cooking. Transfer ribs to a foil‑lined baking sheet, brush with additional barbecue sauce, and broil 3–5 minutes until sauce caramelizes.
Let rest 5 minutes, then serve with extra sauce.

Membrane removal helps spice penetrate and improves tenderness.
For deeper flavor, marinate ribs in spice rub 1–2 hours or overnight before cooking.
Use your favorite barbecue sauce or make homemade.
Leftovers freeze well; reheat gently to maintain moisture.
Adjust cayenne to control heat level.