6 beef short ribs (about 1.5kg)
1 Tbsp brown sugar
1 Tbsp sweet smoked paprika
1 tsp garlic powder
1 tsp ground white pepper
½ tsp fine salt
½ tsp mustard powder
500ml non-alcoholic ginger beer
¼ cup barbecue sauce
2 Tbsp rum
1 Tbsp apple cider vinegar
Put ribs, sugar, paprika, garlic powder, pepper, salt and mustard powder in a large ziplock bag. Toss to coat and refrigerate overnight.
Combine remaining ingredients in a large bowl or jug. Arrange ribs in the bowl of a 5L slow cooker. Pour liquid mixture over the top. Place bowl in appliance, cover with lid and cook on low setting for 6 hours.
Remove ribs from slow cooker. Pour sauce into a small saucepan and bring to the boil over a high heat. Cook, stirring, for 10 minutes or until thickened. Brush a little sauce over ribs, then serve ribs with remaining sauce on the side.