Slow Cook oven Baby Back Ribs

In a slow cooker, add 1 cup of water followed by 1 cup of ketchup.
Incorporate a 6-ounce can of tomato paste into the mixture.
Add 3/4 cup of brown sugar to the cooker, ensuring to break any clumps to help it dissolve smoothly.
Pour in 1/2 cup of vinegar to introduce some acidity which will balance the sweetness of the sugar.
Mix in 2 tablespoons of prepared mustard for a touch of spice and depth of flavor.
Sprinkle 1 tablespoon of salt to enhance all the flavors; mix well until all the ingredients are well combined and the sugar and salt are completely dissolved.

Place the beef back ribs into the slow cooker. Toss them gently in the sauce until they are well coated.
Set the slow cooker to the low temperature setting. Cover the pot and let the ribs cook for approximately 8 hours. The low and slow cooking process will make the ribs tender and allow them to absorb all the flavors of the sauce.

Variations in Ingredients and Cooking Time: If you prefer a less salty flavor or are cooking a larger batch of ribs, consider adjusting the salt and the amount of water. The magazine version of this recipe suggests using 4 pounds of beef short ribs, 1/4 cup of water, and 1 1/2 teaspoons of salt for a larger batch.
Serving Suggestions: Serve these tender ribs with a side of mashed potatoes, coleslaw, or your favorite steamed vegetables. Drizzle some of the cooking sauce over the ribs just before serving to enhance the flavor.
Optional Enhancements: For an added kick, you could include a pinch of cayenne pepper or smoked paprika in the sauce to introduce a smoky or spicy element.

This version of the recipe ensures each step is clearly defined, making it easier to follow and ensuring delicious results.