To soak: Wash and pick over the dry beans. Place into a large bowl and cover with 8-10 cups cold water, or the amount specified on the package. Soak overnight, then drain well.
To prepare: Spray the inside of a 6 quart oval slow cooker with cooking spray Pour the beans into the slow cooker adding just enough cold water to cover by 1-inch. Around 5-6 cups. The amount can vary depending on the shape of the slow cooker used.
Season with 1 Tbsp seasoned salt, 1 tsp black pepper and 2 bay leaves.
Cover and cook on high for 3 hours.
In a large skillet, cook the bacon until crisp. Remove with a slotted spoon reserving the 4 Tbsp of the drippings.
Add the diced onion and peppers to the skillet. Saute for 5 minutes or until beginning to brown. Add the minced garlic and saute for 1 minute.
After the beans have cooked on high for 3 hours, uncover and stir. Discard the bay leaves. Add the sauteed vegetables, chili sauce, ribs and remaining ingredients to the slow cooker reserving the cooked bacon until the end. Stir well and cover.
Cook on high for an additional 3-4 hours or until the beans are tender and cooked through and the ribs easily break apart with a fork. [Tip: Slow cookers vary in intensity of heat, adjust the time to your equipment.]
Keep warm until serving. Break-up the ribs into large pieces and mix through the beans with the crumbled bacon just before serving.