Take the mixed bullion solution and the Worcestershire sauce and pour them both into the cooker first. Then add the powders and mix them to an even consistency. Next, take the ribs and add the salt and pepper to them bare. Do not put them in the cooker yet.

Add the cooking oil to a frying pan and heat it up but don’t get the oil to the point of bubbling or splashing. With the oil properly hit, add the ribs into the pan with an inch or two spacing. Cook the meat until the outside is brown. This will seal in the juices into the ribs instead of losing them in the cooker mix.

Once browned, the ribs are then moved to the slow cooker. Do not cook the ribs thoroughly in the pan. The goal is just to brown them only. Fit as many of the ribs as possible in the cooker. Add the Rosemary on top of the meat and any vegetables you want to be cooked with them as well on top as a layer. The meat should be on the bottom near the heat source.

Close the lid, set the timer for at least six hours (eight hours will be fully cooked and the meat will separate easily from the rib bones). Remove the ribs and other food, serve, and add your side to the plate.