Conventional Oven: Place the ribs in a large pot and fill with enough water to cover. Bring to a boil and cook until the meat is no longer pink, about 20 minutes. Preheat the oven to 425 degrees and season the ribs to taste. Arrange them on a baking sheet so they are not touching each other. Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through. Slow Cooker: Season ribs to taste. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs if desired. Cook ribs covered on low for 6 to 8 hours or until meat is tender.
