Pat the beef ribs dry with paper towels. Season evenly with salt, black pepper, smoked paprika, garlic powder, and onion powder.

For extra flavor, sear the ribs in a hot skillet with a little oil for 2–3 minutes per side until nicely browned.

In a mixing bowl, whisk together the barbecue sauce, brown sugar, Worcestershire sauce, apple cider vinegar, honey, minced garlic, and chili powder.

Pour the beef broth into the bottom of a 6-quart slow cooker. Arrange the seasoned ribs inside.

Pour the prepared barbecue sauce mixture over the ribs, making sure each piece is generously coated. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.

Carefully transfer the ribs to a foil-lined baking sheet. Skim excess fat from the cooking liquid, then simmer some of the sauce in a saucepan for 10–15 minutes until thickened.

Brush the ribs generously with the thickened sauce. Broil for 3–5 minutes, watching closely, until the edges become caramelized and sticky.

Let the ribs rest for 5 minutes before serving. Spoon extra barbecue sauce over the top and enjoy!