How to make slow cooker beef ribs

You say crowd pleaser, I say barbecue ribs.  Want an ice breaker at a party?  Serve barbecue ribs.  Stuck for what to fix for a family dinner after a busy day?  Veggie burgers.  Ha!  Just checking that you were listening.  You got it right, it's the ribs again.  These ribs to be particular.  The perfect combination of salt, sweet, sticky and smoky, the slow cooker lures the meat from the bone until it's just fork-tender and perfect to satisfy any appetite.  

Depending on the size of your slow-cooker, you'll need to stack the ribs carefully to get them all in.  Did you play Jenga as a kid?  Now's the time to remember your skills.  The slow-cooker process will collapse things a little as the meat juices and delicious sauce combine and cook down.  

2-3 lbs of beef back ribs
18 oz bottle of barbecue sauce (your favorite brand)
27 - 36 oz of water 
1 tablespoon of onion powder
2 teaspoons of garlic powder
½ teaspoon of ground black pepper
2 tsp seasoning salt or salt-free seasoning
a few drops of Liquid smoke (optional)

1.  Cut the ribs into sections and sprinkle with the onion powder, garlic powder, pepper, and salt.  
2.  Place the ribs into your slow cooker, pour over the barbecue sauce and water, together with the Liquid Smoke if using and cook on high for 8 hours.
3.  Use tongs to carefully remove the ribs from the slow cooker, and serve.

These ribs are amazing just as they are, served with some grilled sweetcorn and a potato salad, but don't waste those cooking juices.  Try reducing them in a milk pan with a little cornstarch and a squeeze of fresh orange juice, until thickened and glossy and then serving alongside these truly sensational ribs.