Pat dry your ribs and place them in a large oven pan. Cut the garlic head in half so that you kinda have 2 discs of garlic, leaving the garlic cloves attached.

Create dry rub by mixing the paprika, onion powder, cumin, cloves, salt, and fresh cracked pepper. Save one tablespoon of this mix for later.

Mix the olive oil and honey so that the honey is runny. Rub this mixture over the ribs. Using this base, evenly coat the entire rack with the spice mix.

Place the spiced pork rack in the slow cooker, making sure to put the wider/fatter end down and the meatier end toward the walls of the cooker. This will help the meat to cook evenly.

Empty the bottle of beer into the slow cooker. I used whatever I had in my fridge left over from a party, I think like an IPA? Just make sure it's not a sweet beer, but a more tart/bitter one. Toss the garlic in the beer broth.

Cook on high for 5-6 hours, or low for 6-7 hours. Check on your ribs towards the last hour of the cook time, depending on meat and slow cooker this might take longer/shorter. Take out of slow cooker once meat starts falling off of the bone.

I served with roasted Japanese sweet potatoes.

Optional trick with the garlic: toast some bread, drizzle with light olive oil, and spread the grilled garlic over it. Delicious garlic bread!