Points:
Spray the inside of a 6-quart slow cooker with cooking spray.
Remove the inner skin (membrane) from the ribs and place them in the slow cooker. Remove the skin.
In a small bowl, combine the BBQ sauce, brown sugar, garlic, Worcestershire sauce, and cayenne pepper. Mix well and cover with half of the sauce.
Season generously with salt and pepper; cover and simmer on low heat for 7–9 hours or on high heat for 3–5 hours (see notes). Refrigerate the remaining sauce for later use.
See also the Sausage Roll Recipe:
When the ribs are tender and falling apart, place them on a baking sheet lined with parchment paper (or baking sheet). (Lift carefully, as the meat is very tender and will fall off the bone.)
Add half of the slow cooker juices to the remaining sauce. Brush the ribs with half of the sauce and grill in a preheated oven at 220°C (425°F) for about 10 minutes, until the ribs begin to char and are crispy around the edges.
Serve the ribs with the remaining sauce.
Enjoy!!!
