3 1/2 to 4poundspork ribscut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
2tablespoonsapple cider vinegar
1teaspoonfreshly ground black pepper
Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper. Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
Cover the ribs and cook on low for 8 hours, until they are cooked and ultra tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).