Created by ImPat on December 6, 2018
Step 1: Cut ribs into 8cm pieces.
Step 2: Put sugar, celery salt, paprika, sea-salt flakes, black and white pepper and chilli powder in a large glass bowl and add ribs and toss until well combined, cover and refrigerate for at least 2 hours or overnight.
Step 3: Transfer ribs to the bowl of a 4.5L-capacity slow cooker/crock pot.
Step 4: Combine tomato, barbecue and Worcestershire sauces with horseradish cream in a medium jug and pour mixture over ribs and set appliance to low, cover and cook for 5 hours.
Step 5: Garnish with spring onions and serve.