Make the BBQ Sauce: Add all the ingredients to your food processor or blender and process until well combined, about one minute.
Pat the ribs dry and remove the membrane along the back of both racks.
To do that, slide the tip of a butter knife or your fingernail under the membrane and over a bone. Lift and loosen that membrane until you can grab the edge of the membrane firmly between your fingers, then delicately pull it off. Use a paper towel if you feel you need a better grip. The membrane should easily come off in a single piece, but you may also end up having to remove it in smaller pieces.
Sprinkle both racks generously with salt on both sides, then cover in about half the BBQ sauce. Save the other half for after the ribs are done cooking.
Wrap the ribs around the bowl of a 7qt slow cooker being careful to place the meaty side against the side of the pot.
If time permits, place the ribs in the refrigerator to marinate overnight
Cook the ribs on low for about 7 hours, or until fall off the bone tender.
Preheat your oven to 425°F (220°C)
Very carefully transfer the racks to a broiler pan lined with aluminum foil. The ribs will be EXTREMELY tender at this point, so you might want to divide them into 2 to 3 pieces, which will make them a lot easier to handle. Brush a generous amount of the BBQ sauce all over the top of the ribs and place on the highest oven rack. Cook for 10 to 15 minutes, or until the sauce becomes a deep, rich brown color and the edges start to char. For an even better caramelization, drizzle with a few tablespoons of melted honey before transferring the racks to the oven.
Remove the ribs from the oven, tent loosely with foil and allow them to rest for about 10 minutes before serving.