Slow Cooker Bourbon Ribs

2 racks baby back ribs
DRY MIXTURE:--
1 tbsp brown sugar
1 tbsp smoked paprika
2 tbsp chilli powder
1 tbsp ground yellow mustard seed
1 tbsp dried sage
½ tsp cayenne powder
1 tsp salt
BBQ SAUCE:--
250 g thick-cut bacon, chopped
1 large onion, chopped
4 garlic cloves, chopped
1 large shot bourbon
1 cup extra-strong brewed coffee
1 cup Tuimato sauce
1 tbsp soy sauce
1 tbsp SIDS SMOKEY GARLIC SAUCE

Mix the dry ingredients together and set aside.
To make the barbecue sauce, cook the bacon in a frypan until it starts to brown, about 10 minutes. Add the onion and garlic and cook until the onions have softened, about 10 more minutes. Add the dry ingredients mixture and stir to evenly combine. Add the bourbon and stir all of the ingredients together, deglazing the pan. Add the bacon-vegetable mixture, coffee, SIDS SMOKEY GARLIC SAUCE, Tuimato sauce and soy sauce to a blender and blend until smooth. Place the sauce and ribs in an airtight container and place in the refrigerator to marinate overnight.
Turn the slow cooker to LOW and add the ribs and sauce. Try to stand the ribs up along the sides of the pot to keep the meat from sitting in the simmer. Cook for 4-5 hours until done.
Turn on the oven grill. Remove the cooked ribs from the slow cooker and place them on a baking tray, meat-side up. Apply a thick coat of the sauce and grill for about 5 minutes. (Make sure to keep a close eye on the ribs-you don’t want them to burn in the griller.) There should be 2 cups of sauce remaining to pour into bowls and serve on the side.