Remove inner membrane from ribs and place ribs in slow cooker and discard membrane.
Combine all other ingredients and place half the sauce into the slow cooker and make sure all ribs are well covered. Refrigerate remaining sauce.
Cover with lid and cook on high setting for 3 hours.
Preheat oven to 220C.
When ribs are tender and falling apart, transfer onto an oven tray lined with baking paper.
Pour half of the juices from the slow cooker bowl into the remaining sauce. Baste ribs with half of the sauce and grill in the preheated oven for about 10 minutes or until beginning to char and crisp on the edges.