Spray the inside of a 6 quart slow cooker with cooking spray and set it on the low setting.
In a small mixing bowl, mix the orange juice, olive oil, brown sugar and seasonings to form a paste. Drizzle the ribs with the paste, then rub it evenly into each rib on all sides.
Arrange the ribs in the bottom of the slow cooker and top with the orange zest. Cover and cook on Low for 6 hours or until pull apart tender.
After 6 hours, uncover and drain the liquid from the slow cooker. Drizzle two cups of your favorite barbecue sauce over the ribs.
Cover and cook on low for an additional 1-2 hours, then keep warm until serving.
Enjoy over rice pilaf, on tortillas or a kaiser roll with a side of creamy coleslaw.
Notes
For these ribs I used Anna Mae's Smokey Sweet Sauce made by Robert Rothschild Farm.