Pour 1/4 cup / 60 ml of water into your slow cooker.
In a small bowl, combine the smoked paprika, mustard powder, cumin, celery seeds, garlic powder, black pepper, sea salt, and brown sugar substitute to create the spice rub.
Pat the pork ribs dry with a paper towel. Generously coat the ribs on all sides with the spice rub, pressing it firmly into the meat.
Wrap the seasoned ribs tightly in plastic wrap and refrigerate for at least 8 hours, or up to 24 hours for maximum flavor. (Note: This step can be skipped if you're short on time.)
Place the marinated ribs into the slow cooker.
Cook on high for 4 to 5 hours, or until the meat is tender and pulling away from the bone.
While the ribs cook, prepare the Mole BBQ Sauce by whisking together the Sweet & Sour BBQ Sauce, cranberry sauce, vinegar, coconut aminos, and cocoa powder in a small bowl until smooth.
Preheat your oven's broiler.
Line a baking sheet with heavy-duty parchment paper or foil.
Carefully transfer the cooked ribs from the slow cooker to the prepared baking sheet.
Brush the Mole BBQ sauce generously over all sides of the ribs.
Place the ribs under the broiler for 8 to 10 minutes, flipping once halfway through, until the sauce is bubbly and slightly caramelized.
Keep a close eye on them to prevent burning.
Serve immediately with a side of fresh coleslaw.
