Remove the thin membrane from the back of the ribs by sliding a knife under it and peeling it away—this helps the seasonings penetrate better. Pat the ribs dry with paper towels, then generously season both sides with salt, black pepper, and smoked paprika, working the spices into all the crevices. This creates a flavorful base that will develop during the long, slow cooking process.

Add the apple cider vinegar to the bottom of your slow cooker, then arrange the sliced onion and smashed garlic cloves evenly across the bottom to create an aromatic base. I find that smashing the garlic releases its oils and ensures the flavor permeates throughout the cooking liquid. Place the seasoned ribs bone-side down on top of this aromatic base—the vinegar and vegetables will create steam and flavor as the ribs cook low and slow.

Cover the slow cooker and cook on Low for 8 hours, or on High for 4 hours if you're short on time. The ribs are done when the meat pulls back from the bones and a fork easily pierces the thickest part. About 30 minutes before the cooking time ends, preheat your oven to 375°F so it's ready for the final step.

Carefully remove the cooked ribs from the slow cooker and transfer them to a rimmed baking sheet or 9x13-inch baking dish, arranging them in a single layer. Brush or coat both sides generously with the BBQ sauce—I like to reserve a little sauce to apply halfway through baking for an extra glossy finish. The ribs are already tender from the slow cooking, so this step is just about adding a caramelized, saucy crust.

Bake the sauced ribs at 375°F for 10-15 minutes, until the sauce is bubbling at the edges and slightly caramelized on top. If you reserved sauce, brush it on halfway through for extra flavor and shine. Remove from the oven and let rest for a few minutes before serving—this allows the sauce to set slightly and makes the ribs easier to handle.