Remove the ribs from the packaging and pat them dry with paper towels.

Cut the ribs into smaller sections (2 to 3 ribs per piece) to ensure even cooking.

Flip the ribs over and locate the thin membrane on the bone side. Slide a butter knife under the membrane, wiggle it loose, and peel it away.

In a small bowl, combine garlic powder, paprika, black pepper, salt, and cayenne pepper. Rub the spice mixture all over both sides of the ribs.

In another bowl, whisk together barbecue sauce, beef broth, brown sugar, apple cider vinegar, and Worcestershire sauce until smooth.

Pour half of the sauce mixture into the bottom of the slow cooker. Arrange the ribs on top in a single layer, overlapping if necessary, then pour the remaining sauce over them.

Cover the slow cooker and set it to low heat for 6 to 8 hours.

Check the ribs after 6 hours by piercing the meat with a fork; it should shred easily.

Optionally, remove the ribs to a baking sheet, brush with extra barbecue sauce, and broil for 3 to 5 minutes for a caramelized exterior.