Okay
So the membrane is the shiny thing and it doesnt keep seasoning on it...
Here is my recipe:
2 racks of pork back ribs
4 tsp mesquite or cajun spice depending on your tastes, i prefer mesquite
1/2 tsp of salt and pepper each
2 cups ketchup
1/2 cup wine vinegar
2 tbsp sugar
2 tbsp Worcestershire sauce
Trim fat from ribs, cut into two rib portions.
Stir together spice, salt and peper in a small bowl. Rub all over the ribs - I like to throw a rib in at a time and coat it. Arrange them on a broiler pan and broil until they are brown, normally about 5 minutes per side.
While they are broiling you can make the sauce. Whisk the ketchup, vinegar, sugar, and Worcestershire sauce. Dip each rib into the sauce to coat it, and place them in the slower cooker stacked. Don't let them touch the sides or they will burn. Pour remaining sauce over the ribs in the slow cooker.
Cover and cook on low for 8-10 hours, or until they are tender. The bones will be so soft they will be edible! But I wouldn't eat them.. lol
If you want to speed it up, cook on high for 6 ish hours. I don't recommend this as it burns some of them.