Directions:

In a 6-quart or larger slow cooker that has not been turned on, add the ribs. Cut and layer as necessary to get them to fit.
In a small bowl, combine 3 tablespoons lemon juice, 1 tablespoon kosher salt, 1 tablespoons dijon mustard, 6 cloves minced garlic, 2 teaspoons onion powder, 1 teaspoon thyme, and 1/2 teaspoon black pepper.
Use your hands to rub the mixture into the ribs, top and bottom and all over.
Place the lid on the turned off crockpot and let the ribs sit at room temperature for 30 minutes.
After 30 minutes, add 1/4 cup water to the bottom of the slow cooker. Try not to wash the rub off of the ribs, add the water near the edge.

Turn the crock pot on and turn the heat to low. Cook for 5-6 hours. The meat should be tender and shred easily with a fork. The internal temperature should have reached 190-200 degrees F.
Line a large rimmed baking sheet with aluminum foil or parchment paper. Transfer the ribs to the baking sheet.
Make the glaze: Pour 1 and 1/4 cups of the cooking juices from the crock pot into a small saucepan and set over medium high heat. Add 1/3 cup balsamic vinegar and 1/4 cup honey. Bring to a boil, then reduce to a simmer. Let simmer and bubble actively for 6-8 minutes, until the glaze has thickened and looks syrupy. It should coat the back of a spoon.

Preheat your broiler to high heat and move the oven rack to the top, so that it’s just a few inches away from the heat source.

Brush some of the glaze over the ribs. Broil in the oven for 2-3 minutes. Brush the ribs again with the glaze, rotate the pan, and return to the broiler. Broil for another 2-3 minutes. Don’t walk away! Set a timer! Can you imagine burning your ribs at this point after waiting this long??? All the tears.