My brother won a cooking contest with this exact method. Just 3 ingredients for sticky sweet perfection

Prep the ribs: If needed, remove the thin silver skin from the back of the ribs by sliding a small knife under the membrane and pulling it off with a paper towel for grip. Cut the rack into 3–4 rib sections so they fit easily in the slow cooker.

Make the simple glaze base: In a medium bowl, whisk together the yellow mustard and brown sugar until smooth and thick. It should look like a glossy, golden paste. This is your only sauce for both slow cooking and glazing.
Coat the ribs: Reserve about 1/3 cup of the mustard-brown sugar mixture in a small bowl, cover, and refrigerate for later glazing. Rub the remaining mixture all over the rib sections, coating every side well.

Load the slow cooker: Arrange the coated ribs in the slow cooker, meaty side facing outward and bones stacked as needed. It is fine if they overlap a bit; they will shrink as they cook and release juices.
Slow cook the ribs: Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the ribs are very tender and the meat is pulling back from the bone. They should be easy to lift with tongs without completely falling apart.

Preheat the broiler: Line a large baking sheet with aluminum foil for easy cleanup. Carefully transfer the cooked ribs from the slow cooker to the foil-lined sheet, meaty side up. Spoon off any excess liquid if needed so they aren’t sitting in a puddle.
Glaze the ribs: Stir the reserved mustard-brown sugar mixture. If you want a thinner glaze, warm it for 10–15 seconds in the microwave. Brush it generously over the tops and sides of the ribs, creating an even, sticky coat.

Broil to caramelize: Place the pan on the top rack under the broiler. Broil for 3–6 minutes, watching closely, until the glaze is bubbling, glossy, and caramelized with a few charred edges. Rotate the pan once if needed for even browning. Do not walk away; the sugars can go from perfect to burnt quickly.
Rest and serve: Let the ribs rest on the pan for about 5 minutes so the glaze sets into a sticky crust. Slice between the bones, pile onto a platter or serve right from the foil-lined sheet, and enjoy while hot.
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