For the ribs
2 tablespoons paprika
1 ½ teaspoons garlic powder
1 ½ teaspoons ground mustard
1 teaspoon ground ginger
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
1 (2 ½ to 3-pound) rack pork baby back ribs
½ cup water
For the sauce
¾ cup honey
¼ cup plus 2 tablespoons lower-sodium soy sauce
¼ cup plus 2 tablespoons ketchup
3 garlic cloves, minced
¼ teaspoon red pepper flakes
In a small bowl, stir together the paprika, garlic powder, mustard, ginger, salt, and cayenne.
Cut the rack of ribs into portions that will fit into your slow cooker. Rub the seasoning mixture all over the ribs, coating both sides well. Place the ribs in the slow cooker with the water. Cover and cook on low heat for 8 hours.
To make the sauce, in a saucepan, stir together the honey, soy sauce, ketchup, garlic, and red pepper and heat over medium-high heat, stirring frequently, until the mixture comes to a boil.
Once the mixture is boiling, lower the heat to low and continue to cook, stirring frequently, until the sauce has thickened, about 15 minutes.
Turn the broiler on to high and line a large rimmed baking sheet with aluminum foil. Arrange the ribs on the baking sheet, meat side down, and spoon the sauce over them, brushing until they are well coated. Heat under the broiler for 3 to 4 minutes. Brush additional sauce over the ribs and then continue to broil until the sauce begins to bubble and caramelize, about 4 minutes more. Remove from the oven, tent loosely with foil, and let rest for 10 minutes before serving with the remaining sauce.
