Cut each rack of ribs so that it will fit into your slow cooker. Stand the ribs along the walls of a large oval (or round) slow cooker with the meaty sides facing outward. Sprinkle on the salt and pepper. Cover the slow cooker and cook on low for 6 to 8 hours, until the ribs are tender. (If you want the ribs done sooner, turn the slow cooker on high and cook for 4 to 6 hours). It is easy to tell if the ribs are done as the meat will start to separate from the ribs when you move a rib bone.

When the ribs are done cooking, prepare the sauce. Mix the grape jelly and the Open Pit BBQ Sauce together with a whisk. If you like more sauce, it is easy to make more, just remember that it is equal parts.

While you are making the sauce, pre-heat the broiler. Once the sauce is made, Line a baking pan with foil. Using a tongs and a spatula, remove the ribs from the slow cooker and place the meaty side down on the baking sheet. Spoon or brush the sauce over the ribs and place under the broiler approximately 8 inches below the broiler to cook for 4-5 minutes.

Remove from the oven and carefully turn over the ribs and coat the meaty side now with the sauce. Place back under the broiler for 4-5 minutes. If you desire a second coat of BBQ sauce, coat the ribs one more time and put back under the broiler for 4-5 minutes.

If you would like to serve the ribs cut into smaller rib sections, let the ribs set approximately 5-10 minutes tented before cutting and serving. However, if you are like our family, you will use the tongs and take the rib sections right off the baking sheet and place on your plate to eat.