1 small onion, finely chopped (about 1/2 cup)
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
kosher salt (to taste, I use about 1/2 tablespoon)
1 tablespoon Worcestershire sauce
1 teaspoon ground dried chipotle powder
1 teaspoon dried oregano
4 lbs country-style pork ribs
Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3-1/2 hours.
Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler.
Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes.
Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.