1. Commence by detaching the membrane from the posterior side of the ribs, if it is still affixed; this action will guarantee that the ribs possess tenderness and have the capacity to absorb a greater amount of taste.
2. In a compact container, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if desired) to create the dry rub.
3. Apply this mixture generously to the ribs, ensuring that both sides are well coated.
4. Position the ribs in the slow cooker, arranging them vertically against the sides with the more meaty sections facing outward and the curving bones facing inside.
5. Drizzle the Coca Cola over the ribs, and then apply the barbecue sauce over the surface.
6. Adjust the setting of your slow cooker to low and allow the ribs to simmer for a duration of 6 to 8 hours, or until they reach a state where they can be easily pierced with a fork.
7. If you like some caramelization, you may complete the ribs by placing them under a broiler. Extract the ribs from the slow cooker, transfer them onto a baking sheet, and subject them to broiling for a duration of 2-3 minutes or until they acquire an aesthetically pleasing glaze.
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