Rub the dry rub into the piece of meat using a splash of olive oil so that it sticks. Refrigerate for one hour.
Pour the water into the crockpot and place the meat on the trivet. Set to meat/stew setting for 60 minutes, with the steam valve closed.
Preheat the oven to 180C/350F.
Meanwhile prep the carrots by cutting into halves lengthways and across.
Finely chop the garlic.
Natural pressure release for 10 minutes and release the steam valve.
Remove the ribs carefully using tongs. Slather on half the barbecue sauce and bake in oven for 15 minutes, basting with the rest of the sauce half way through.
Remove the water from the crockpot, and heat the butter and garlic on sautésetting – low. Add the carrots and honey and stir for 2-3 minutes until the honey begins to brown. Season with salt and pepper and serve with the ribs.