Barbecue pork ribs

1. Combine the spices and mustard into a paste.

2. Vigorously rub the spices onto the meat.

3. Wrap the meat in heavy-duty aluminum foil and refrigerate for at least 2 hours.

4. Place the wrapped meat in a slow-cooker on Low for at least 10 hours.

5. Remove the meat from the cooker and let rest for at least 1 hour.

6. Pre-heat the oven to 425 degrees.

7. Mix the Dark Brown Sugar with the Honey and use it to coat the meat completely.

8. Place the meat in the oven for 20 minutes, or until the sugar carmelizes.

9. Remove the meat from the oven and serve.