• In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
• Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
• Remove the ribs and transfer to cutting board. Pour the sauce into a sauce pan and bring to a very gentle boil.
• Turn on the oven broiler and set the rack on the second to highest setting.

To thicken the sauce:

• In a small bowl, add one tablespoon of cornstarch. Ladle and whisk about 1/2 cup of the sauce making sure there are not lumps, Add the "slurry" back into the sauce pan and simmer the sauce until it thickens.
• Generously glaze the ribs with the thickened sauce and broil for about 3 minutes

  -- keeping a close eye that they don't burn. You want the sauce to be bubbling.

  Repeat the glaze and broil a second time.
• Using tongs, hold the ribs upright and cut each rib and serve. Serve with some additional sauce for those who want to dip some more.