Here is the latest iteration in our search for excellent slow cooker ribs. We think this recipe comes very close to what we have been seeking. The trouble we have had with previous slow-cooker ribs is that after several hours of low heat, the ribs seem penetrated with a greasy flavor no matter what we have tried. We have experimented with different ribs as well, and this one uses the country ribs cut. For everything you wanted to know about various pork rib cuts, here is a link.
The solution for the grease problem in this recipe is to broil the ribs for a few minutes after the slow cooker. Consensus of those who tried the ribs is that these are great. winner! Not a bit greasy, and the combination of flavors was excellent. Sorry for those readers who like their ribs extra sticky and dripping with sauce, this recipe concentrates on the meat. There were actually leftover napkins when we finished eating these ribs!
We are planning to try the recipe again when we can grill the ribs instead of broiling. This recipe comes from the March 2013 issue of Real Simple, linked here.