Slow Cooker BBQ Pork Ribs

Ingredients:

• 1 can (170 g) of tomato paste
• 1/3 cup dark brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp chili powder
• 1 tbsp. ground mustard seeds
• 2 tsp granulated garlic
• 2 tsp smoked paprika
• 2 tsp Worcestershire sauce
• 3 spare ribs of pork loin (about 1.3 kg)
• Vegetable oil, for frying

Preparation:

1. In a 6-quart slow cooker, combine tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire sauce, 1.5 tablespoons salt, and 1 teaspoon pepper. Cut each rack of ribs in half and place in the slow cooker. Rub the ribs with the sauce using your hands. Cover and simmer over low heat until tender, about 4 hours.
2. Carefully transfer the ribs to a baking sheet and let them cool for at least 20 minutes; this will help them retain their shape when grilling. Stir the sauce in the bottom of the slow cooker until smooth. Set aside 1/4 cup of the sauce to brush over the ribs. Set the remaining sauce aside for serving.
3. Outdoor roasting:
   
   Preheat a grill or grill pan over medium heat. Lightly oil the grates. Grill the ribs, bone-side up, until lightly charred in spots, 3-5 minutes. Flip, brush the ribs with barbecue sauce, and grill until the bottom sides are lightly charred in spots, 3-5 minutes. Transfer to a platter and serve immediately with the remaining barbecue sauce.
4. Roasting in the oven:
   
   Alternatively, you can grill ribs in the oven. Preheat the oven to broil, positioning the rack 10 cm from the heating element. Transfer the braised ribs to a foil-lined baking sheet. Brush with sauce and grill, meaty side up, until the ribs are browned and the sauce begins to bubble, 3 to 5 minutes.