°2 cups (500ml) barbecue sauce
°2 tablespoons brown sugar
°3 tablespoons minced garlic
°1 tsp cayenne peppe
°2 kg (4 pounds) pork back ribs
°Salt, to taste
Spraying inside 6-quart slow-cooker with cook spray.
Blending barbecue sauce, brown sugar, garlic, Worcestershire sauce & cayenne pepper in bowl.
Stirring well to blend and totally covering with half sauce
Season with a generous amount of salt and pepper; cover with lid and cook on low for 7-9 hours or on high for 3-5 hours *see notes.
Refrigerate remaining sauce for later use. When the ribs are tender and fall apart, transfer them to a baking sheet (or baking sheet) lined with parchment paper. (Lift them carefully as the meat will be very tender and will fall off the bone).
Pour half of the juice from the slow cooker bowl into the remaining sauce.
Brush the ribs with half the sauce and broil (broil) in a preheated 400°F (220°C) oven for about 10 minutes or until starting to blacken and crisp around the edges .
Serve the ribs with the rest of the sauce