Rinse and pat dry the ribs. Remove the silver skin on the back- I take a sharp knife and make a slit in it, then use my fingers to peel it all the way down.
In a small bowl, whisk together all of the dry rub ingredients. Rub liberally all over both sides of the ribs. Let them sit for at least 30 minutes, or overnight
In a small bowl, mix together all of the sauce ingredients.
Rub ⅓ of the sauce on the ribs and place them in the slow cooker, with the bones sticking up.
Cook on low for 4-5 hours, or on high for 3.
Halfway through the cooking, pour baste the ribs with more white sauce, 3-4 tablespoons.
When the ribs are tender, place them on a lined baking sheet, and baste them with another 3-4 tablespoons of sauce. Place the ribs in the oven on the second highest rack and broil on high for 5-7 minutes, or until the sauce begins to caramelize.
Slice and serve.
